Tuna Pasta with peas is cheesy, comforting, made in one skillet, and ready in 30 minutes or less!
While the pasta cooks, prepare a quick side dish like Olive Garden salad or Kale Avocado Salad to complement it.
Cheesy Tuna Pasta
Growing up, my mom frequently made a creamy tuna casserole; it was one of my favorite meals. Her version, quite different from this one, used cream of mushroom soup as the base, and we usually had it over rice.
I wanted to create a dish similar to that one but with a more nutritious twist (no cream of mushroom soup) and make it even more simple.
This Cheesy Tuna Pasta is made in just one skillet and requires minimal preparation (no veggie chopping, like this Chicken Noodle Casserole!). It’s perfect for a busy night!
Ingredients
- Mini Penne Pasta: Use any small pasta that cooks in 6–8 minutes.
- Tuna Packed in Olive Oil: Drain well and fluff with a fork for even distribution.
- Whole Milk and Water: Stick to dairy milk—non-dairy options don’t work well here.
- Unsalted Butter: Use unsalted so you can control the salt level.
- Seasonings: These seasonings bloom in the butter and liquid—don’t skip them!
- Sharp Cheddar Cheese: Grate it fresh for the best melt and texture
- Frozen Peas: Stir in after the cheese melts so they stay bright and tender.
Quick Tip
Use good-quality ingredients: I like a good olive oil-packed tuna fish (Genova® is my favorite; not sponsored). Make sure to thoroughly drain the tuna before adding it to the skillet. I do this in a fine mesh sieve/strainer.
How To Make Tuna Pasta
- Cook Pasta: In a skillet, mix uncooked pasta, tuna, milk, water, butter, and seasonings. Season with salt and pepper. Boil, then simmer covered until pasta is cooked and liquid is absorbed.
- Finish Dish: Off heat, add cheddar cheese and frozen peas, stirring until cheese melts and peas are warm.
- Serve: Adjust seasonings and serve hot.
More One Pot Dinner Recipes
- Lemon Chicken And Potatoes ready in 30 mins
- Cheesy Taco Pasta with ground beef
- Quinoa Chili made in one pot
- Pesto Chicken Tortellini quick and easy
- Chicken Burrito Bowls with rice
Tuna Pasta
Equipment
- Large 10-inch pan nonstick, with fitted lid
Ingredients
- 2 cups miniature penne pasta see note 1
- 1 (5-ounce) can tuna in olive oil
- 2 cups whole milk see note 2
- 1 cup water
- 4 tablespoons unsalted butter
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon roasted garlic powder
- 2 cups sharp Cheddar cheese see note 3
- 1/2 cup frozen peas
- Salt and pepper
- fresh flat-leaf parsley chopped, optional
- Hot sauce optional
Instructions
- Open the tuna and drain thoroughly. Fluff with a fork and set aside.
- In a large 10-inch nonstick pan (3-quart; 2.8-liter), pour in 2 cups uncooked pasta, drained tuna, milk, water, butter, mustard powder, paprika, and garlic powder. Add salt and pepper to taste; I add 1 teaspoon salt and 1/4 teaspoon pepper.
- Bring to a boil over high heat, stir, then cover with lid. Reduce heat to low or just a few notches above low to keep the mixture lightly bubbling but not at a rolling boil.
- Allow to simmer until pasta is completely cooked and the liquid has evaporated (about 10–15 minutes, depending on your stovetop heat; check at 10 minutes). During the cooking time, stir the ingredients every 5–7 minutes to keep pasta from sticking to the bottom. While pasta is simmering, grate the cheese.
- Once the liquid is absorbed, remove from heat. Stir in grated cheese until melted. Once melted, add in frozen peas and stir to warm through.
- Add salt and pepper to taste as well as any other additional seasonings (more garlic powder, paprika, etc.). Enjoy while hot. If desired, garnish individual serves with freshly chopped parsley and/or a drizzle of hot sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time I made this it was delicious and the sauce came out great. The second and third times im not getting a luscious thick sauce and instead im just getting a watery sauce with grease floating on top. Im not sure what im doing wrong. (Uni student who doesnt know how to cook well)
Are you draining the tuna completely? And letting it simmer completely? Is the pasta tender by the end of cooking?
This is really yummy!!! I doubled the recipe but only used one small box of red lentil penne pasta (about 2 1/2 cups dry) — otherwise followed the recipe, omitting only the hot sauce. It was probably a bit soupier than designed, but we liked it. The flavor is so good that I caught more than one family member drinking the sauce out of the bowl when they finished! Thank you for a quick and delicious weeknight recipe.
I am so thrilled to hear this! Thanks so much Lori!
Amazing! Wanted a quick late night dinner and this was perfect! Ready under 30 mins and super yummy!
So thrilled to hear this! Thanks! 🙂
Great recipe!! So quick and easy and easy to change as needed, I’m going to try adding broccoli next time. I did make a couple of tweaks.
Doubled the recipe
Swapped the water for chicken broth for more flavor.
Added some minced garlic to the pan before the rest of the ingredients and a bit more right before taking it off the heat.
And finally added a splash of heavy cream close to the end of cooking to make it a little more saucy.
Delish! So thrilled you enjoyed this! Thanks Olivia! 🙂
Finally a proper, no hassle tuna pasta recipe. In South Africa we used to get a box named knorr Tuna Mate cheddamelt, just add the wet ingrefients. But it was discontinued a couple of years back and ever since i’ve been looking for a similar easy recipe. Found it, thank you so much.
So thrilled you’re enjoying this! Thanks so much Lynnette! 🙂
So easy and kids love it. Thank you
I am so thrilled to hear this! Thanks so much! 🙂
This was really great and easy to make!!
So happy to hear this! 🙂
Easy and delicious! Thank you
Yay! Thanks so much! 🙂