Easy Tuna Pasta Casserole

Name: Easy Tuna Pasta Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 serving
Ingredients: 454 g / 1lb mini penne pasta; 4 tablespoons extra virgin olive oil; 1 medium yellow onion; Kosher salt and freshly ground black pepper; 2 teaspoons knorr chicken flavor bouillon; ½ teaspoon black pepper; 2 garlic cloves; 1 poblano pepper or bell pepper; 800 g / 28 oz crushed tomato; 1 tablespoon tomato paste; ¾ cup water; kosher salt; 1 tablespoon Italian mixed herbs or other dried herbs of choice; 1 to 2 teaspoons of sugar; 4 (142g/5 oz) cans of Chunk Light Tuna in Water, drained; 2 tablespoons minced fresh parsley; 2 cups (200g) shredded Monterey jack cheese, mozzarella cheese, or any melty cheese of your choice

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5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
12
Calories
284 kcal
Course
Main Course
Cuisine
American

Easy Tuna Pasta Casserole

Deacon Moody

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Tuna Pasta Casserole is a classic, comforting dish for busy weeknights or crowd-feeding. This tomato-based casserole is made with penne pasta, vegetables, and canned tuna, then topped with gooey Monterey jack cheese for an irresistible combination of flavors and textures. With its easy preparation and make-ahead option, this recipe is a go-to for a delicious and hearty meal that can be enjoyed any time of the year.

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Ingredients

Servings

454 g / 1lb mini penne pasta (or other pasta of choice)
4 tablespoons extra virgin olive oil
1 medium yellow onion , diced
Kosher salt and freshly ground black pepper
2 teaspoons knorr chicken flavor bouillon
½ teaspoon black pepper
2 garlic cloves , minced
1 poblano pepper or bell pepper , diced
800 g / 28 oz crushed tomato
1 tablespoon tomato paste
¾ cup water
kosher salt , to taste
1 tablespoon Italian mixed herbs or other dried herbs of choice
1 to 2 teaspoons of sugar
4 (142g/5 oz) cans of Chunk Light Tuna in Water, drained
2 tablespoons minced fresh parsley
2 cups (200g) shredded Monterey jack cheese, mozzarella cheese, or any melty cheese of your choice.

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Instructions

Preheat the oven to 400 ºF. Bring a pot of water to a boil and cook the pasta to al dente according to the package instructions. Drain and set aside.
Meanwhile, heat 4 tablespoons extra virgin olive oil in a large skillet over medium heat. Add the onion, poblano pepper, and garlic. Cook, occasionally stirring, until starting to soften, 5 minutes. Add the tomato paste and cook stirring, for about 2 minutes.
Pour the water into the pot and stir to scrape up any browned bits. Stir in the crushed tomatoes, sugar, and Italian seasoning and bring to a boil. Reduce the heat to simmer, cover and cook, occasionally stirring, until it thickens, about 30 minutes or until desired consistency. Taste and adjust the seasoning as necessary.
Add the tuna and stir it into the sauce. Then stir in the parsley. Stir in the cooked pasta until they're coated. Butter a 9-by-13-inch baking dish and transfer the pasta mixture to the dish.
Top the casserole with the cheese and bake until golden, 25 to 30 minutes. Remove from the oven and sprinkle the remaining parsley. Serve piping hot.

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for 3-4 days. You can also freeze the casserole for up to 3 months.
To reheat: preheat your oven to 350°F. If the casserole is refrigerated, reheat it in the oven for 20-25 minutes or until heated. If the casserole is frozen, let it thaw in the refrigerator overnight, then reheat it in the oven for 30-35 minutes or until it's heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes or until hot.
Make-Ahead
Make-Ahead
Make-Ahead
To make ahead, follow the recipe instructions until you transfer the pasta mixture to the baking dish. Instead of baking it immediately, cover the dish tightly with plastic wrap or aluminum foil and refrigerate it until you're ready to bake it.
To make ahead, follow the recipe instructions until you transfer the pasta mixture to the baking dish. Instead of baking it immediately, cover the dish tightly with plastic wrap or aluminum foil and refrigerate it until you're ready to bake it.
When you're ready to bake the casserole, preheat your oven to 400°F. Remove the plastic wrap or foil and bake the casserole for 25-30 minutes or until it's heated through and the cheese is golden and bubbly. If you're baking the casserole cold from the refrigerator, you may need to add an extra 10-15 minutes to the baking time.
When you're ready to bake the casserole, preheat your oven to 400°F. Remove the plastic wrap or foil and bake the casserole for 25-30 minutes or until it's heated through and the cheese is golden and bubbly. If you're baking the casserole cold from the refrigerator, you may need to add an extra 10-15 minutes to the baking time.
How to Freeze
How to Freeze
To freeze, let it cool completely after baking. Once it's cool, wrap the entire baking dish tightly with plastic wrap and then wrap it again with aluminum foil to prevent freezer burn. You can also transfer the casserole to a large freezer-safe container with a tight-fitting lid. Label the container with the date and contents and freeze it for up to 3 months.
To freeze, let it cool completely after baking. Once it's cool, wrap the entire baking dish tightly with plastic wrap and then wrap it again with aluminum foil to prevent freezer burn. You can also transfer the casserole to a large freezer-safe container with a tight-fitting lid. Label the container with the date and contents and freeze it for up to 3 months.
When ready to enjoy the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once it's thawed, preheat your oven to 350°F, remove the plastic wrap and foil, and bake the casserole for 30-35 minutes or until it's heated and the cheese is golden and bubbly. You can also reheat portions in the microwave on high for 2-3 minutes or until hot.
When ready to enjoy the frozen casserole, remove it from the freezer and let it thaw in the refrigerator overnight. Once it's thawed, preheat your oven to 350°F, remove the plastic wrap and foil, and bake the casserole for 30-35 minutes or until it's heated and the cheese is golden and bubbly. You can also reheat portions in the microwave on high for 2-3 minutes or until hot.
To store: cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate it for 3-4 days. You can also freeze the casserole for up to 3 months.
To reheat: preheat your oven to 350°F. If the casserole is refrigerated, reheat it in the oven for 20-25 minutes or until heated. If the casserole is frozen, let it thaw in the refrigerator overnight, then reheat it in the oven for 30-35 minutes or until it's heated through. You can also reheat individual portions in the microwave on high for 1-2 minutes or until hot.