Creamy Tuna Pasta Bake #Recipe From Best Of Bridge: Home Cooking Cookbook

Creamy Tuna Pasta Bake recipe from Best of Bridge: Home Cooking

Creamy Tuna Pasta Bake

Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 Reprinted with permission. Available where books are sold.

This modern rendition of a tuna casserole includes a nutritional boost of broccoli in a creamy basil sauce. Serves 8.


  • 2 tsp butter (30 ml)
  • 6 green onions, chopped (6)
  • 3 cloves garlic, finely chopped (3)
  • 4 cups sliced mushrooms (1 L)
  • 1⁄2 TSP salt (2 ml)
  • 1⁄2 TSP freshly ground black pepper (2 ml)
  • 1⁄3 cup all-purpose flour (75 ml)
  • 2 cups light (5%) cream or milk (500 ml)
  • 11⁄2 cups Chicken Stock (page 42) or ready-to-use chicken broth (375 ml)
  • 3 tomatoes, seeded and diced (3)
  • 2⁄3 cup freshly grated Parmesan cheese (150 ml)
  • 1⁄2 cup chopped fresh basil (125 ml)
  • 12 oz penne (375 g)
  • 4 cups broccoli florets and chopped peeled stems (1 L)
  • 2 cans (each 6 oz/170 g) solid white tuna, drained and flaked (2)
  • 1 1⁄2 cups soft fresh bread crumbs (375 ml)
  • 1 cup shredded Asiago or mozzarella cheese (250 ml)

Kitchen Art Cook’s Pro Adjust-A-Measure Set, 3-PieceKitchen Art Cook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Prepware 3pc Glass Measuring Cup SetPyrex Prepware 3pc Glass Measuring Cup SetPyrex Prepware 3pc Glass Mixing Bowl SetPyrex Prepware 3pc Glass Mixing Bowl SetPyrex Basics 3 Quart Glass Oblong Baking Dish, 8.9x13.2inPyrex Basics 3 Quart Glass Oblong Baking Dish, 8.9×13.2inFarberware Classic Stainless Steel 4-Quart Covered SaucepotFarberware Classic Stainless Steel 4-Quart Covered Saucepot


Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking dish. In a Dutch oven or large saucepan, melt butter over medium-high heat. Cook green onions, garlic, mushrooms, salt and pepper, stirring occasionally, for 5 minutes or until softened. In a bowl, whisk flour with 1⁄2 cup (125 ml) cream until smooth; add the remaining cream. Add to pan along with stock. Bring to a boil, stirring, for 3 minutes or until sauce thickens. Remove from heat. Stir in tomatoes, Parmesan and basil. (Can be prepared to this point, covered and refrigerated for up to 1 day.)

In a large pot of boiling salted water, cook pasta for 7 minutes or until almost tender. Add broccoli; cook for 2 minutes or until broccoli is bright green and crisp, and pasta is just tender. Drain; chill under cold water. Drain well and return to pot. Stir in tuna and sauce. Spread in baking dish. (Casserole can be prepared to this point; cover and refrigerate for up to 4 hours before serving. Increase baking time by 15 minutes.)

In a bowl, combine bread crumbs and Asiago cheese; sprinkle over top. Bake for 40 to 45 minutes or until golden and center is piping hot.

Tip: If fresh basil is unavailable, substitute 2 TSP (10 ml) dried basil and cook with onions.
Tip: Assemble the dish no more than 4 hours ahead to prevent pasta from soaking up the sauce.
Variation: For a vegetarian version, omit tuna and substitute 1 can (19 oz/540 ml) kidney beans, drained and rinsed.

If you enjoyed this recipe, be sure to check out my Best Of Bridge: Home Cooking cookbook review, which contains a Kale and Brussels Sprout recipe, which I also have shared with permission of the publisher.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

 Best of Bridge Home Cooking: 250 Easy and Delicious Recipes

Best of Bridge Home Cooking: 250 Easy and Delicious Recipes

  • Series: Best of Bridge
  • Hardcover: 360 pages
  • Publisher: Robert Rose; Spi edition (September 24, 2015)
  • ISBN-10: 077880514X
  • ISBN-13: 978-0778805144
  • Cover price $29.95

About the Author

I’m a Jersey girl, I was born and raised here and have lived here for almost my entire life. I’m a mom of 2 boys – TJ, a 21 year old, and CJ, an 18 year old with Down Syndrome. I am the oldest of four children. I am also a social media enthusiast, cat person, and Down syndrome advocate. I love coffee and milkshakes. My favorite dessert is cheesecake. I love rock music, tech, travel and food. And cheesecake. I HATE the misuse of the word retarded. I take it personally and find it very offensive. Did I mention that I love cheesecake?

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