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Jessica T. Brown

Delicious Tuna Pasta Bake

A creamy, cheesy tuna pasta bake elevated with sweet corn and a crunchy topping, perfect for easy weeknight dinners or meal prep.
Combines pantry staples with fresh seasoning for a comforting, protein-packed meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 5
Course: Main Course
Cuisine: Western
Ingredients Equipment Method Notes

Ingredients
  

  • 350 g penne pasta or other short pasta
  • 40 g butter
  • 3 garlic cloves finely minced
  • 50 g plain/all-purpose flour approx. 4 tbsp
  • 1 litre milk any fat %, dairy or non-dairy
  • 2 tsp Vegeta or other vegetable/chicken stock powder
  • 50 g parmesan finely shredded
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 425 g canned tuna preferably in oil, drained
  • 400 g canned corn drained
Crunchy Topping:
  • 25 g butter melted
  • 60 g panko breadcrumbs about 1/2 cup
  • 25 g parmesan finely grated
  • 1/4 tsp salt
Optional: chives or parsley for garnish

Equipment

  • 1 Large Pot
  • 1 Whisk
  • 1 baking dish (~9x13 inches)
  • 1 Wooden Spoon or Silicone Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the Oven: Set your oven to 180°C (350°F) to ensure it reaches the perfect temperature while you prepare the casserole.
    This allows the dish to bake evenly and develop a golden, bubbly crust.
  2. Prepare the Crunchy Topping: In a small bowl, combine melted butter, panko breadcrumbs, grated parmesan, and salt.
    Mix thoroughly until the crumbs are evenly coated with butter, which will help create a crispy, flavorful topping once baked.
  3. Cook the Pasta: Bring a large pot of salted water to a boil, then add the penne pasta.
    Cook the pasta according to package instructions but reduce the time by one minute to keep it slightly firm (al dente).
    Drain and set aside to cool just enough to handle safely.
  4. Make the White Sauce Base: In the same large pot, melt butter over medium heat until foaming.
    Add finely minced garlic and sauté for about 30 seconds until fragrant, careful not to brown it.
  5. Create the Roux: Sprinkle flour into the melted butter and garlic mixture.
    Stir constantly with a whisk for about 1-2 minutes to cook out the raw flour taste, forming a smooth paste (roux).
  6. Gradually Add Milk: Slowly pour in about one-third of the milk while whisking continuously to avoid lumps.
    Once smooth, add the remaining milk gradually, whisking constantly until the sauce is fully combined and smooth.
  7. Season and Thicken Sauce: Add the Vegeta (or stock powder), mustard powder, onion powder, and garlic powder to the sauce.
    Continue whisking over medium heat until the sauce thickens to coat the back of a spoon, about 4-5 minutes, then remove from heat and stir in the shredded parmesan cheese.
  8. Combine Pasta, Tuna, and Corn: Return the cooked pasta to the pot.
    Gently fold in drained tuna, breaking it into large chunks with a fork to avoid it turning mushy.
    Add the drained corn and pour the white sauce over everything, stirring carefully to combine without breaking the tuna too much.
  9. Assemble in Baking Dish: Transfer the mixture into a greased or non-stick baking dish, spreading evenly.
    Sprinkle the prepared crunchy topping over the casserole in an even layer to ensure a golden crust.
  10. Bake Until Golden: Place the dish in the preheated oven and bake for 25 minutes.
    Bake until the topping turns golden brown and the edges are bubbling hot, signaling the dish is cooked through and ready to serve.
  11. Garnish and Serve: Remove from the oven and let cool for a few minutes.
    Sprinkle freshly chopped chives or parsley on top for a pop of color and freshness before serving warm

Notes

  • Vegeta is a popular vegetable stock powder that adds savory depth; substitute with any chicken or vegetable bouillon or two crumbled stock cubes.
  • If you don’t have all the spices, use whatever you have—mustard, garlic, or onion powder can be swapped or omitted based on preference.
  • For added veggies like carrots or broccoli, pre-cook them by steaming or boiling before mixing, as they won’t fully cook during baking.
  • Leftovers can be stored in the fridge for up to 4 days and reheated in the microwave for convenience.
  • To freeze, prepare the casserole without baking, cover tightly, freeze, then thaw and bake as usual for a quick meal later.