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This healthy tuna tomato pasta bake is packed with protein and vegetables. It’s like a cheesy tuna melt, in a pasta casserole format! Easy, nutritious, and great for the whole family.

Tuna tomato pasta bake with vegetables in a white baking dish.

If you’re looking for a protein and veggie-packed recipe that the whole family can enjoy, look no further! This healthy tuna pasta bake is delicious, nutritious, and so comforting.

I used canned tuna in this recipe to add a punch of nutrition benefits, like quality protein that makes it that much more filling and satisfying. As a dietitian, it’s one of my favourite pantry staples for easy meals like this.

In addition to canned tuna, this recipe is filled with vegetables, like carrots, spinach, peppers, and tomato sauce. That said, you could easily modify it to use up the veggies you have in the fridge. I hope you enjoy it 🙂

Want more pasta recipe inspiration? Check out my roundup of 20+ easy, healthy pasta recipes for more ideas!

A serving of tuna tomato pasta bake with vegetables in a bowl.

Ingredients Needed

All you need to make this tuna pasta recipe are 10 simple ingredients:

  • pasta of choice (short shape – I used rigatoni)
  • canned tuna
  • bell pepper
  • carrots
  • spinach
  • green olives
  • tomato sauce (e.g. marinara)
  • olive oil
  • cheddar
  • garlic
  • optional: onion
  • optional: fresh herbs, like basil or green onions (to garnish)

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Recipe ingredient flatlay.

Recipe Modifications & Ingredient Swaps

  1. For a gluten-free option, use certified gluten-free pasta made from either brown rice, quinoa, or legumes.
  2. Feel free to use different pasta shapes, such as penne, farfalle, or macaroni. Just be sure to use a short shape!
  3. For a vegan option, use a vegan/dairy-free alternative for cheddar. If you can’t find these, you can try using a different variety of vegan “cheese,” like mozzarella or parmesan.
  4. Feel free to use or include different veggies – for instance you could use some chopped broccoli, sliced cremini mushrooms, corn kernels, or some torn kale leaves in here, too.
  5. For extra flavour, feel free to add some chopped onion to the veggies (I personally just don’t digest it well!)
  6. If you like a little spice, feel free to add in some red pepper flakes!

Storage & Reheating

This recipe will keep for about 3-4 days in an airtight container in the fridge. You can easily reheat leftovers in the microwave or in the oven.

Leftover pasta bake can also be frozen in airtight containers or heavy-duty freezer bags. It will maintain best quality for 1-2 months, but will be safe to eat beyond that time.

After thawing in the fridge, it will keep for an additional 3-4 days. If thawing in the microwave, it should be eaten immediately.

Vegetables and canned tuna sautéed in a large pan.

Canned Tuna Nutrition Benefits

One of my favourite easy protein sources is canned tuna. It’s so convenient to keep in the pantry to throw into meals like this pasta bake!

Tuna is an awesome source of:

  • complete protein, with a standard 3 oz (85 gram) serving of tuna provides about 22 grams
  • omega-3 fatty acids
  • micronutrients like:
    • selenium
    • vitamin D
    • iron

TIP: Choosing canned LIGHT tuna (or “skipjack”) also ensures a lower mercury content than albacore (or “white” tuna).

Tuna tomato pasta bake with vegetables.

More Healthy Pasta Bake Recipes

Did you give this Healthy Tuna Tomato Pasta Bake Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Healthy Tuna Tomato Pasta Bake

This healthy tuna tomato pasta bake is packed with protein and vegetables. It's like a cheesy tuna melt, in a pasta casserole format! Easy, nutritious, and great for the whole family.
Tuna tomato pasta bake with vegetables in a white baking dish.
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5 from 2 votes
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Ingredients

  • 3 cups small pasta shape, dry (I used rigatoni!)
  • 1/4 cup olive oil (divided)
  • 4 cloves garlic, minced
  • Optional: 1 small onion, diced
  • 1 large bell pepper, cored + chopped
  • 1 cup carrots, chopped (approx. 2-4 carrots, depending on size)
  • 8 large green olives, chopped (approx. 1/2 cup)
  • 2 cups baby spinach
  • 4 cans tuna, drained (see note for size + type)
  • 2 cups tomato sauce (e.g. marinara)
  • Salt + pepper, to taste
  • 1 cup cheddar cheese, freshly grated or shredded
  • Optional: chopped basil or green onion, to garnish

Instructions

  • Preheat oven to 400F.
  • Bring a pot of water to a boil and cook pasta to al dente, according to package instructions. Drain when done.
  • Heat 2 Tbsp olive oil in large pan over medium heat. Sauté garlic (and onion if using) for 2 minutes, until fragrant and lightly browned.
  • Then, add bell peppers, carrots, and olives. Cook for 5-7 minutes, stirring frequently.
  • Stir in spinach until wilted, about 2 minutes. Then, stir in canned tuna and tomato sauce. Season generously with salt and pepper. Remove from heat.
  • Transfer cooked vegetable and tuna mixture to a large baking dish. Add pasta, remaining 2 Tbsp of olive oil, and stir everything together until well-combined.
  • Spread pasta mixture in an even layer in the baking dish. Try to have more of the pasta exposed on the top, so that it gets nice and crisp! Sprinkle cheddar cheese overtop of everything in an even layer.
  • Transfer baking dish to the oven. Bake for 15 minutes, until cheese is melted and slightly browned.
  • Remove from oven, add fresh herbs to garnish (if desired), and serve hot!

Notes

*SERVINGS: Recipe as written makes about 4-6 servings, depending on how hungry you and your family are 😉
*CANNED TUNA:
  • I used 4 standard sized cans for this recipe (170 grams or 6 ounces per can). If you can only find the larger cans of tuna, use 2 of those instead of 4!
  • Choosing canned LIGHT tuna (or “skipjack”) also ensures a lower mercury content than albacore (or “white” tuna).
 
*LEFTOVERS:
  • This recipe will keep for about 3-5 days in an airtight container in the fridge.
  • Leftover pasta can also be frozen in airtight containers or heavy-duty freezer bags. It will maintain best quality for 1-2 months, but will be safe to eat beyond that time. After thawing in the fridge, it will keep for an additional 3-4 days. If thawing in the microwave, it should be eaten immediately.
 
*RECIPE MODIFICATIONS:
  • For a gluten-free option, use certified gluten-free pasta made from either brown rice, quinoa, or legumes.
  • Feel free to use different pasta shapes, such as penne, farfalle, or macaroni. Just be sure to use a short shape!
  • For a vegan option, use a vegan/dairy-free alternative for cheddar. If you can’t find these, you can try using a different variety of vegan “cheese,” like mozzarella or parmesan.
  • Feel free to use or include different veggies – for instance you could use some chopped broccoli, sliced cremini mushrooms, corn kernels, or some torn kale leaves in here, too.
  • For extra flavour, feel free to add some chopped onion to the veggies (I personally just don’t digest it well!)
  • If you like a little spice, feel free to add in some red pepper flakes!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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