18. September 2026

Creamy Tuna Pesto Pasta Bake

This comforting, high-protein pasta bake combines flaky tuna, vibrant green basil pesto, and a rich, creamy sauce, finished with a golden, bubbling cheese crust. It comes together quickly, making it a reliable and satisfying weeknight dinner.

Ingredients

• Pasta: 350g (approx. 3 cups) short pasta shapes like penne, fusilli, or rigatoni
• Tuna: 2 cans (approx.160g each) of tuna in oil or spring water, drained and flaked
• Pesto: 150g (about 2/3 cup) good-quality basil pesto
• Cream: 200ml double cream (heavy cream) or crème fraîche for extra richness
• Milk: 100ml whole milk (to loosen the sauce)
• Alliums & Garlic: 1 medium yellow onion (finely diced) and 2 cloves garlic (minced)
• Greens (Optional): 100g baby spinach or a cup of frozen peas for added texture and color
• Cheese: 150g grated mozzarella and 50g grated cheddar or parmesan (for the topping)
• Fat/Seasoning: 1 tbsp olive oil or butter, salt, and freshly cracked black pepper

Step-by-Step Instructions

1. Preheat and Prep:
   • Preheat your oven to 200°C / 180°C Fan / 400°F.
   • Grease a large baking dish (roughly 9x13 inches) with a little butter or oil.
2. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook for 2–3 minutes less than package instructions (it will finish cooking in the oven).
   • Tip: Reserve about half a cup of pasta water before draining.
3. Make the Creamy Pesto Sauce:
   • Heat the olive oil (or butter) in a large skillet over medium heat. Add the diced onion and sauté for 4–5 minutes until soft and translucent.
   • Stir in the minced garlic and cook for 1 minute until fragrant.
   • Turn the heat to low, then pour in the double cream and milk. Stir in the basil pesto until a smooth, vibrant green sauce forms. Season lightly with salt and pepper.
4. Combine Everything:
   • Add the drained pasta, flaked tuna, and baby spinach (or peas, if using) directly into the skillet with the sauce. Toss everything gently until the pasta is well coated.
   • If the sauce feels too thick, splash in a little of the reserved pasta water.
5. Assemble the Bake:
   • Transfer the pasta mixture into your prepared baking dish, spreading it out evenly.
   • Top generously with the grated mozzarella and cheddar/parmesan cheese mixture.
6. Bake:
   • Place in the oven and bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese on top is melted, golden brown, and slightly crisp.
7. Serve:
   • Let it rest for 5 minutes before serving so the sauce settles.

Chef's Tips & Variations

• Add a Crunch: Mix a handful of panko breadcrumbs with a drizzle of olive oil and scatter them over the cheese before baking for an extra-crispy topping.
• Veggie Boost: Stir in halved cherry tomatoes or roasted bell pepper strips alongside the tuna for a Mediterranean twist.