Different Kind of Tuna Bake
Looking for a unique twist on a classic comfort food? This "Different Kind of Tuna Bake" is a flavorful, veggie-loaded casserole that’s sure to become a family favorite. Featuring tender pasta shells, protein-packed tuna, and a medley of vibrant broccoli, red bell peppers, and onions, this dish is coated in a creamy cheddar-Parmesan cheese sauce that’s perfectly seasoned with garlic and black pepper. Topped with golden, crispy panko breadcrumbs for irresistible crunch, this tuna bake is baked to bubbling perfection in just 25 minutes. With its easy prep, rich flavors, and satisfying texture, this recipe is a wholesome dinner option that redefines the humble tuna casserole. Perfect for busy weeknights or meal-prep, it serves six and delivers comfort in every bite!
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Recipe Information
Ingredients
- 300 grams pasta shells
- 2 cans (drained, 5 oz each) canned tuna in water
- 200 grams broccoli florets
- 1 medium (diced) red bell pepper
- 1 medium (diced) yellow onion
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup (shredded) cheddar cheese
- 1 cup (grated) Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a light layer of olive oil or cooking spray.
Cook the pasta shells in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
Steam or blanch the broccoli florets for 3-4 minutes until slightly tender but still bright green. Set them aside.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the diced onion and red bell pepper for 5-7 minutes until softened. Set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden and starts to bubble.
Slowly whisk in the milk, making sure to break up any lumps. Continue cooking for 3-4 minutes, whisking constantly, until the mixture thickens.
Stir in the garlic powder, salt, and black pepper. Remove the saucepan from heat and mix in the shredded cheddar cheese until melted and smooth. Reserve 2 tablespoons of Parmesan cheese for the topping, and mix the remaining into the sauce.
In a large mixing bowl, combine the cooked pasta shells, steamed broccoli, sautéed vegetables, drained tuna, and the cheese sauce. Mix well until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the panko breadcrumbs, reserved Parmesan cheese, and 1 tablespoon of olive oil. Stir until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the tuna bake.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Let the tuna bake rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 7.7 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 423 mg | 33% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
