Tuna Tomato Casserole
Transform your weeknight dinner routine with this irresistible Tuna Tomato Casserole, a comforting, budget-friendly dish that packs bold flavor and wholesome ingredients. Featuring tender pasta tossed with a savory tomato and tuna sauce, aromatic garlic, and a medley of dried herbs like basil and oregano, this casserole is an easy-to-make crowd-pleaser. The topping—a blend of buttery breadcrumbs, Parmesan, and gooey mozzarella—bakes to golden, bubbly perfection, adding the perfect crunch to every bite. With just 20 minutes of prep time and a quick bake in the oven, this casserole is an ideal choice for busy weekdays. Serve it hot, garnished with fresh parsley for a vibrant finish, and watch it become a family favorite. Perfect for pasta lovers seeking a twist on classic comfort food!
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Recipe Information
Ingredients
- 12 oz dry pasta (elbow macaroni or penne)
- 10 oz canned tuna (in water, drained)
- 15 oz crushed tomatoes (canned)
- 1 medium onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tbsp butter (melted)
- 2 tbsp fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
Cook the dry pasta in a large pot of salted boiling water until just shy of al dente (about 2 minutes less than the package instructions). Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the crushed tomatoes to the skillet and stir to combine. Season with dried basil, dried oregano, salt, and black pepper. Reduce the heat to low and simmer for 5-7 minutes to develop the flavors.
Flake the drained tuna into the tomato sauce, stirring gently to combine. Remove from heat.
In a large mixing bowl, combine the cooked pasta and the tomato-tuna mixture. Stir until the pasta is evenly coated with the sauce. Transfer the mixture to the prepared casserole dish, spreading it evenly.
In a small bowl, combine the breadcrumbs, melted butter, and grated Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Top the casserole with the shredded mozzarella cheese, spreading it evenly over the breadcrumb topping.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the breadcrumb topping is golden brown.
Let the casserole cool slightly for 5 minutes before serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 6040 mg | 263% | |
| Total Carbohydrate | 339.8 g | 124% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 33.7 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1516 mg | 117% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2666 mg | 57% | |
*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.
