Skillet Tuna Pasta Casserole

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 483.1
  • Total Fat: 12.1 g
  • Cholesterol: 7.5 mg
  • Sodium: 787.2 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 5.6 g
  • Protein: 33.9 g

View full nutritional breakdown of Skillet Tuna Pasta Casserole calories by ingredient
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Makes approx 5 serves of @1 1/2 cups each Makes approx 5 serves of @1 1/2 cups each
Number of Servings: 5


    8oz (225 grams) pasta (I used Orecchiette)
    1 Tblspm Extra Virgin Olive Oil
    1/2 cup onion chopped
    7oz (200 grams) Mushrooms, sliced
    1/2 tsp Salt
    1/4 cup White Wine, I used a sweet wine)
    1/4 cup Plain Flour, white,
    3 cups Skim Milk
    1/2 tsp Pepper, ground
    15oz can (425 grams) Tuna Chunks in Oil
    1 cup Peas, frozen,
    2oz (55 grams) Parmesan Cheese, finely grated
    1/2 cup Panko Bread Crumbs


Bring a large pot of water to a boil. Cook pasta until tender, 6 to 8 minutes or according to your desired tenderness. Drain and rinse.

Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Add onion, mushrooms and salt and cook, stirring often, until the onion is softened but not browned, about 5 minutes. Add wine and cook until evaporated, 4 to 5 minutes.

Sprinkle flour over the vegetables; stir to coat. Add milk and pepper and bring to a simmer, stirring constantly. Stir in tuna, peas and 1/2 cup Parmesan until evenly incorporated. Then, stir in the noodles (the pan will be very full). Remove from the heat.

Sprinkle the casserole with breadcrumbs and the remaining 1/2 cup Parmesan. Broil until bubbly and lightly browned on top, 3 to 4 minutes

Serving Size: 5 1 1/2 cup serves

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