Tuna Melt Pasta Bake

A comforting tuna melt turned into a creamy pasta casserole with sweet peas, sharp cheddar, and a crisp golden breadcrumb topping.

Prep: 15 min · Cook: 25 min · Yield: 6 · Method: Oven

Ingredients

• 12 ounces short pasta
• 2 5-ounce cans canned tuna
• 1.5 cups frozen peas
• 2 cups cheddar cheese
• 2 cups whole milk
• 1 cup breadcrumbs
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon dijon mustard
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Heat the oven to 400°F. Lightly butter a 9-by-13-inch baking dish. (about 5 min) — 400°F
2. Cook the pasta in a large pot of salted boiling water until 2 minutes shy of the package directions. Drain well. (about 10 min) — Boiling
3. While the pasta cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, then cook, whisking often, until slightly thickened, about 4 minutes. (about 6 min) — Medium heat
4. Remove the sauce from the heat and stir in the mustard, garlic powder, salt, pepper, and 1 1/2 cups of the cheddar until smooth. (about 2 min)
5. Add the drained tuna, frozen peas, and cooked pasta to the sauce. Stir gently to combine, then transfer to the prepared baking dish. (about 3 min)
6. Sprinkle the remaining 1/2 cup cheddar over the pasta, followed by the breadcrumbs. Bake until the casserole is bubbling around the edges and the topping is crisp and golden, 20 to 25 minutes. (about 25 min) — 400°F
7. Rest for 5 minutes before serving. (about 5 min)