Tuna Pasta Bake
Servings: 6 people
Calories: 730kcal
Bake this pasta dish with canned tuna and panko in the oven for an extra special weeknight dinner in a hurry!
Print Recipe
Ingredients
- 3 tablespoons butter
- 1 medium onion, finely chopped
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons all purpose flour
- 1 1/2 cups milk
- 2 cups cheddar cheese, grated
- 500 grams pasta, cooked according to package instructions, drained and cooled (use rigatoni, bowtie, or penne pasta)
- 1 cup frozen corn
- 1 cup frozen peas
- 1/4 cup fresh parsley, finely chopped
- 10 ounces canned flaked tuna, packed in oil (drain off the excess oil)
- 1/2 cup panko breadcrumbs
- non-stick cooking spray
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a deep casserole dish with non-stick cooking spray. Set aside.
- In a large, heavy-bottomed pot, melt the butter over medium heat. Add the onions, salt, and ground black pepper. Cook the onions until well done - about 7-8 minutes.
- Sprinkle in the flour and stir into the butter and onion mixture. Cook for 2-3 minutes.
- Next, whisk in the milk. Continue to cook and whisk over medium heat. The milk will thicken. This will take about 5 minutes.
- Add the grated cheese and turn off the heat. Stir in the cheese until melted completely. Set aside.
- Add the cooked pasta, corn, peas, and parsley to the cheese sauce. Stir well to combine.
- Add in the tuna. Stir into the pasta mixture, but not too much. Try to keep the tuna pieces from breaking up too much.
- Poor the entire mixture into the prepared casserole dish.
- Top with panko and bake covered for 20 minutes. Uncover and bake for 20 additional minutes.
- Serve hot from the oven.
Nutrition
Calories: 730kcal | Carbohydrates: 84g | Protein: 40g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 621mg | Potassium: 591mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1083IU | Vitamin C: 16mg | Calcium: 389mg | Iron: 3mg