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.
We loved this dish! I sautéed some onion and bell pepper and celery at the start, and I was short on cheddar so the last 1/2 cup of cheese was fresh Parmesan. It’s a lot for two people; can I freeze it successfully?
Yum! So happy you loved this Tuna Pasta! I haven’t tried freezing this dish yet, with the dairy I’m not certain it will freeze great, however if you do try it let me know what you think! Thanks Laura!
Tried this recipe the other night and it was soooo easy!! I subed the milk for non-dairy coconut milk and all I had was gf pasta and it all worked just the same!! Easy and soooo goood!! Sprinkled a little lemon pepper on at the end and it was a lovely touch
So glad it all worked out well! 🙂 Thank you so much for the comment Becky!
As another reviewer mentioned, the cheese adhered to the tuna instead of thickening the sauce. It tasted good, but made the tuna almost a squishy consistency. I would try it again, but add the tuna after the cheese & peas. Since the tuna is already cooked, it just needs to be heated through.
Thanks for your feedback!
Hi, I just made this recipe. It was delicious and I’m amazed how easy it was. Thanks very much.
So happy it was enjoyed! Thank you!
Made the recipe tonight for my family! Pretty quick and easy. With it being super tasty. Glad I came across this recipe when searching.
This was a hit! Made it for my husband and two boys (4 & 2). I have no left overs! We all loved it! I did add the paprika and it was delicious. This is the fastest and most flavourful tuna pasta I have made! Looking forward to trying some of your other recipes! Thank you so must for the recipe!
SO happy to hear that! 🙂 Thank you so much for the comment and I hope you love whatever you try next!
This was delicious! I used the mini penne pasta as suggested and left out the paprika, and it was perfect. Such a creamy comforting dish! FYI – I used soy milk and didn’t have any issues.
So happy to hear that! 🙂
I’ve made this five or six times, now. Dinner, lunch, whatever I need done and out in about half an hour. It has been a reliable winner, so I turned to it tonight. Tonight, it failed me, and I am at a loss why. Rather then the sauce thickening from simmering and adding cheese, the sauce stayed thin and milky, and the cheese adhered to the tuna, creating large mats amidst the noodles. It was weird! I’m hoping letting it sit overnight in the fridge will do something.
Oh no! I’m so sorry to hear that! Did you change up any of the ingredients this time? I’m hoping it will set up for you!
Made this exactly to the recipe (excluded optional paprika) and my family loved it!
Tuna mac & cheese is a fav at our house and the recipe I normally use takes twice as long and is not as good as this.
It is simple to make, quick and super flavourful!
Thank you!
So happy you liked it! Thanks for the comment ?
Has anyone tried making it and freezing it?