Recipes › Seafood › Italian Tuna Pasta Bake Recipe

Italian Tuna Pasta Bake Recipe

Recipe by Pedro M. A. Neves

This Italian Tuna Pasta Bake combines tender pasta with flaked tuna, creamy béchamel, and a golden breadcrumb topping for a comforting, hearty weeknight dinner. Inspired by traditional cucina italiana, this baked pasta dish brings together humble pantry ingredients into a satisfying one-dish meal that serves the whole family.

Ingredients

• 400g dried penne pasta
• 250g canned tuna in olive oil, drained
• 60ml extra virgin olive oil
• 40g all-purpose flour
• 500ml whole milk
• 100g Parmigiano-Reggiano cheese, finely grated
• 80g panko breadcrumbs
• 2 cloves garlic, minced
• 1 medium onion, finely diced
• 120g frozen peas
• 30g fresh flat-leaf parsley, chopped
• Sea salt and black pepper to taste
• Pinch of freshly grated nutmeg

Instructions

1. Preheat oven to 200°C (400°F/Gas Mark 6). Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente, about 9 minutes. Drain and set aside.

2. While the pasta cooks, heat 30ml of olive oil in a large saucepan over medium heat. Add diced onion and cook for 3 minutes, stirring occasionally, until softened and translucent.

3. Add minced garlic to the onions and cook for 1 minute until fragrant. Sprinkle the flour over the mixture and stir constantly for 2 minutes to create a roux, ensuring no lumps form.

4. Slowly pour the milk into the roux while whisking continuously to prevent lumps from forming. Continue whisking until the béchamel thickens, approximately 5-7 minutes, until it coats the back of a spoon.

5. Remove the saucepan from heat. Stir in the drained tuna, frozen peas, 75g of grated Parmigiano-Reggiano, fresh parsley, and a pinch of nutmeg. Season with salt and pepper to taste.

6. Combine the cooked penne with the tuna béchamel sauce in a 2-litre baking dish, stirring gently until all pasta is coated evenly.

7. In a small bowl, mix the panko breadcrumbs with the remaining 30ml of olive oil and 25g of Parmigiano-Reggiano until the breadcrumbs are evenly moistened and golden-looking.

8. Spread the olive oil-breadcrumb mixture evenly over the top of the pasta, pressing gently so it adheres to the surface.

9. Bake in the preheated oven for 15-18 minutes until the topping is golden brown and crispy, and the sauce bubbles slightly around the edges of the dish.

10. Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh parsley if desired.

Substitutions

• Use fresh pasta sheets instead of penne for a different texture
• Substitute canned tuna with fresh flaked salmon or canned sardines
• Replace dairy béchamel with cashew cream sauce for a vegan version
• Use panko mixed with crushed almonds instead of breadcrumbs for gluten-free option

Tips

• Do not overcook the pasta initially, as it will continue cooking in the oven; al dente is essential
• Make the béchamel ahead of time and refrigerate; simply reheat gently before combining with pasta
• For a crispier topping, broil for 1-2 minutes at the end, watching carefully to prevent burning
• Reserve some pasta cooking water to loosen the sauce if it becomes too thick

Pasta al forno, or baked pasta dishes, are beloved throughout Italy as economical, satisfying meals that make use of pantry staples and preserved fish like canned tuna, particularly in Southern Italian and Sicilian cooking traditions.

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