This Tuna Pasta Recipe with peas is cheesy, comforting, made in one skillet, and ready in 30 minutes or less!
author’s note
Dinner In Under 30 Minutes!
If you grew up on creamy tuna casserole, this is that same comfort… but in a way that feels way more weeknight-friendly. My mom made tuna casserole a lot when I was growing up, and I loved it. Hers was totally different than mine (cream of mushroom soup, usually served over rice), but it was one of those dinners that always hit the spot.
When I started testing my Tuna Pasta Recipe, I wanted three things:
- One pan (because I am not doing a sink full of dishes on a Tuesday)
- No cream-of soup (still creamy, still comforting, just a different route)
- Fast (something I can throw together while life is happening like this chicken noodle casserole)
This version is what I kept coming back to: pasta cooks right in the pan with milk and seasonings, then I melt in sharp Cheddar and finish with peas so they stay bright and tender. The result is cheesy, creamy, and so satisfying.
If you want an easy side while it cooks, I love pairing it with this Olive Garden salad or my Kale Avocado Salad for something fresh next to all that cheese.
Ingredients
| Ingredient | Tips |
|---|---|
| Mini Penne Pasta | Use any small pasta that cooks in 6–8 minutes. |
| Tuna Packed in Olive Oil | Use good-quality tuna: I like olive oil-packed tuna, like Genova. Drain well before adding. |
| Whole Milk & Water | Stick with dairy milk here. Non-dairy milk doesn’t work well in this recipe. |
| Unsalted Butter | Using unsalted butter lets you better control the final saltiness. |
| Seasonings | The seasonings bloom in the butter & liquid, adding tons of flavor. Don’t skip them! |
| Sharp Cheddar | Grate it fresh for the best melt, flavor, and creamy texture in this tuna pasta recipe. |
| Frozen Peas | Stir them in after the cheese melts so they stay bright, sweet, and tender. |
Featured Comment
“It is simple and it’s delicious! It is very cost effective (cheap) I will be make this recipe very often. Thank you!”
– Drametha
How To Make Tuna Pasta Recipe
- 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.
- Finish: Off heat, add cheese and peas, stirring until cheese melts and peas are warm.
- Serve: Adjust seasonings and serve hot.
More One Pot Dinner Recipes:
Tuna Pasta Recipe
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.
It is simple and it’s delicious! It is very cost effective (cheap) I will be make this recipe very often. Thank you!
I’m so happy to hear this! Thanks Drametha!
Reminds me of my mother’s tuna casserole. So good !
I’m so happy to hear this! Thanks Christina!