Tuna Pasta

This cheesy and comforting cheesy Tuna Pasta with peas can be made in one skillet and is ready in 30 minutes or less!

While the pasta simmers, prepare a quick side dish like Olive Garden salad or Kale Avocado Salad to complement it.

Cheesy Tuna Pasta

Growing up, my mom frequently made a creamy tuna casserole; it was one of my favorite meals. Her version, quite different from this one, used cream of mushroom soup as the base, and we usually had it over rice.

I wanted to create a dish similar to that one but with a more nutritious twist (no cream of mushroom soup) and make it even more simple.

This Cheesy Tuna Pasta is made in just one skillet and requires minimal preparation (no veggie chopping, like this Chicken Noodle Casserole!). It’s perfect for a busy night!

Ingredients

• Mini Penne Pasta: Small, tube-shaped pasta that serves as the base of the dish.
• Tuna Packed in Olive Oil: Adds protein and a rich, savory flavor.
• Whole Milk and Water: These liquids cook the pasta and form the base of the sauce.
• Unsalted Butter: Adds richness and helps in creating a smooth sauce.
• Seasonings (Dry Mustard Powder, Paprika, Roasted Garlic Powder): Contribute depth and amazing flavor.
• Sharp Cheddar Cheese: Melts into the dish, providing a creamy texture and tangy cheese flavor.
• Frozen Peas: Add a pop of color and a sweet, fresh taste to your tuna pasta.

How To Make Tuna Pasta

1. Cook Pasta: In a skillet, mix uncooked pasta, tuna, milk, water, butter, and seasonings. Season with salt and pepper. Boil, then simmer covered until pasta is cooked and liquid is absorbed.
2. Finish Dish: Off heat, add cheddar cheese and frozen peas, stirring until cheese melts and peas are warm.
3. Serve: Adjust seasonings and serve hot.

More One Pot Dinner Recipes

• Lemon Chicken And Potatoes
• Cheesy Taco Pasta
• Quinoa Chili
• Pesto Chicken Tortellini
• Chicken Burrito Bowls

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4.96 from 25 votes

Tuna Pasta

By Chelsea Lords

This cheesy Tuna Pasta with peas is ready in 30 minutes or less! Made in one pan, it’s packed with creamy, cheesy goodness and tender peas—the perfect weeknight meal when you want something quick, easy, and totally satisfying.

Prep Time: 7 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 servings

Equipment

• Large 10-inch pan nonstick, with fitted lid

Ingredients 

USMetric

 

1x2x3x

• ▢ 2 cups miniature penne pasta see note 1
• ▢ 1 (5-ounce) can tuna packed in olive oil
• ▢ 2 cups whole milk see note 2
• ▢ 1 cup water
• ▢ 4 tablespoons unsalted butter
• ▢ 1/2 teaspoon mustard powder
• ▢ 1/2 teaspoon paprika
• ▢ 1/2 teaspoon roasted garlic powder
• ▢ 2 cups sharp Cheddar cheese see note 3
• ▢ 1/2 cup frozen peas
• ▢ Salt and pepper
• ▢ Fresh flat-leaf Italian parsley chopped, optional
• ▢ Hot sauce optional

Instructions 

• Open the tuna and drain thoroughly. Fluff with a fork and set aside.
• In a large 10-inch nonstick pan (3-quart; 2.8-liter), pour in 2 cups uncooked pasta, drained tuna, milk, water, butter, mustard powder, paprika, and garlic powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil over high heat, stir, then cover with lid. Reduce heat to low or just a few notches above low to keep the mixture lightly bubbling but not at a rolling boil.
• Allow to simmer until pasta is completely cooked and the liquid has evaporated (about 10–15 minutes, depending on your stovetop heat; check at 10 minutes). During the cooking time, stir the ingredients every 5–7 minutes to keep pasta from sticking to the bottom. While pasta is simmering, grate the cheese.
• Once the liquid is absorbed, remove from heat. Stir in grated cheese until melted. Once melted, add in frozen peas and stir to warm through.
• Add salt and pepper to taste as well as any other additional seasonings (more garlic powder, paprika, etc.). Enjoy while hot. If desired, garnish individual serves with freshly chopped parsley and/or a drizzle of hot sauce.

Recipe Notes

Note 1: Check the cooking directions and make sure the pasta you use can be cooked in 6–8 minutes.

Note 2: Skim milk, soy milk, almond milk, etc. were not successful in my recipe testing. Regular dairy milk needs to be used here; I recommend whole milk, but 1% or 2% will work (not skim).

Note 3: Cheese is a big part of this dish, so choose a very flavorful cheese you love. I use and recommend sharp or extra-sharp Cheddar cheese. I recommend freshly grated, as the bagged cheeses can create a waxy texture when melted.

Storage: Let leftovers cool, then transfer to an airtight container. Store in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or milk to keep the sauce creamy.

Nutrition

Serving: 4serving | Calories: 692kcal | Carbohydrates: 51g | Protein: 36g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 108mg | Sodium: 585mg | Potassium: 463mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2803IU | Vitamin C: 2mg | Calcium: 576mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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