Tuna Pasta Bake Wheat Free Recipe
Creamy, cheesy, and packed with nourishing ingredients, this Tuna Pasta Bake Wheat-Free Recipe is the ultimate comfort food with a gluten-free twist. This easy-to-make dish combines tender gluten-free pasta, protein-rich tuna, vibrant peas, and sweet cherry tomatoes in a silky homemade cheese sauce, all topped with a golden layer of melted cheddar. Perfectly seasoned with garlic powder, paprika, and fresh parsley, it delivers big flavor without the wheat. Simple enough for a quick weeknight dinner and hearty enough to satisfy the whole family, this gluten-free tuna pasta bake is baked to bubbly perfection in just 25 minutes. Whether you’re on a gluten-free diet or simply seeking a wholesome and delicious meal, this recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 300 grams Gluten-free pasta (penne or fusilli)
- 200 grams Canned tuna in olive oil
- 2 tablespoons Gluten-free all-purpose flour
- 2 tablespoons Unsalted butter
- 500 milliliters Milk (dairy or non-dairy alternative)
- 150 grams Cheddar cheese (grated, divided)
- 100 grams Frozen peas
- 150 grams Cherry tomatoes (halved)
- 1 teaspoon Garlic powder
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 200°C (390°F).
Bring a large pot of salted water to a boil and cook the gluten-free pasta according to package instructions, shaving 1 minute off the cooking time to ensure the pasta remains firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the gluten-free flour to create a roux. Cook for 1 minute, stirring constantly.
Gradually pour in the milk, a little at a time, whisking continuously to avoid lumps. Cook until the sauce thickens, about 5–7 minutes.
Stir in 100 grams of grated cheddar cheese (reserving the rest for topping), garlic powder, paprika, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth, then remove from heat.
In a large mixing bowl, combine the cooked pasta, drained tuna, frozen peas, cherry tomatoes, and the cheese sauce. Stir gently to coat everything evenly.
Transfer the mixture to a greased oven-safe baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbly.
Remove from the oven and let rest for 5 minutes before serving. Optionally, garnish with chopped fresh parsley.
Serve warm and enjoy a satisfying wheat-free dinner!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 692 mg | 30% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 10.2 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 468 mg | 36% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 601 mg | 13% | |
*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.
