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.
Quick Tip
Use good-quality ingredients: I like a good olive oil-packed tuna fish (Genova® is my favorite; not sponsored). Make sure to thoroughly drain the tuna before adding it to the skillet. I do this in a fine mesh sieve/strainer.
How To Make Tuna Pasta
- 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.
- Finish Dish: Off heat, add cheddar cheese and frozen peas, stirring until cheese melts and peas are warm.
- 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
Tuna Pasta
Equipment
- Large 10-inch pan nonstick, with fitted lid
Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this- reminds me of my childhood. We financially struggled for a few years and I remember my mom often making the cheap Tuna Helper and adding peas to it. I always loved it, but now as an adult with my own family I’d love to make a homemade version myself.
I know many are comparing it to tuna casserole, and while it’s similar, this is more like our family’s version of tuna mac growing up. And your childhood inspiration recipe also sounds more like what I grew up with. We would take plain old boxed mac and cheese (with the powder cheese, it worked best), prepare it and add a can of cream of mushroom soup, a can of mushrooms, and a can of tuna. Man it was delicious. I still make it from time to time if I’m feeling super unhealthy and really want some childhood comfort food.
This sounds like a much healthier version, lol. I’m going to give it a try. Maybe swap out the peas for mushrooms, to really get my nostalgia going. 🙂
We used to have one basically the same as you described! 🙂 And yes, SO delicious!! I hope you love this healthier version though! Thanks Krystal!
I’m going to try this with gluten free pasta, as we are a family of celiacs and gluten intolerant.
Awesome! I hope you love it 🙂
This pasta looks so creamy and cheesy! LOVE that it’s one skillet! 🙂
YUM! Love the sound of this easy and cheesy dish! 🙂
I love this! I should send this recipe to my mom… she always makes tuna casserole, but I’m 99% certain it’s not a one skillet type meal. She’d love it!
Super random, but this recipe actually reminds me of camping.. I have a campfire tuna recipe that is very similar to this, but I haven’t made the at home version in a while, but I think I’ll just try yours instead! Thanks for sharing Chelsea!
Love your one skillet creations Chelsea! This dish looks awesome and love the combo of tuna and cheese:)
I have never seen something similar, or even close to it, but wow I am intrigued, to use canned tuna in a pasta dish? with cheese and peas, I am sold!
Hehe I totally agree! I made it today and me and my bf couldnt get enough! It was so yummy! 🙂
Yay!! I’m so glad you liked it!
This pasta definitely brings me back to my childhood, Chelsea! I loved tuna casserole but didn’t eat it all that often because my mom didn’t like it. I love this one skillet version! Looks fantastic and so full of flavor!