On busy weeknights, a pantry-friendly pasta bake like this is exactly the kind of dinner that saves the day. This 4-ingredient oven baked smoked tuna penne comes together right in one casserole dish with dry pasta and undrained canned smoked tuna, so there is very little prep and almost no extra cleanup. It has that cozy, old-school casserole feel, but the smoked tuna gives it a deeper savory flavor that makes it taste like you worked much harder than you actually did.
Serve this baked penne with a crisp green salad, simple steamed broccoli, or garlic toast for an easy complete meal. If you want to round it out a little more, roasted zucchini or green beans pair nicely with the smoky richness of the tuna, and a squeeze of lemon at the table helps brighten each serving.
4-Ingredient Oven Baked Smoked Tuna Penne
Servings: 4
Ingredients
2 undrained cans smoked tuna, about 5 ounces each
12 ounces dry uncooked penne
3 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat your oven to 375°F and lightly grease a medium oven-safe casserole dish.
2. Add the dry uncooked penne to the casserole dish, then pour the undrained smoked tuna over the top, breaking it into smaller chunks with a fork.
3. Pour in the marinara sauce and stir everything together well so the pasta is evenly coated and the tuna is distributed throughout the dish.
4. Cover the dish tightly with foil and bake for 35 minutes, or until the pasta is nearly tender.
5. Remove the foil, sprinkle the mozzarella evenly over the top, and return the dish to the oven for 10 to 15 minutes more, until the cheese is melted and the casserole is bubbling.
6. Let the casserole rest for 5 to 10 minutes before serving so the sauce can settle and the pasta finishes absorbing the liquid.
Variations & Tips
Add a little extra moisture: If your marinara is especially thick, stir in 1/2 to 1 cup of water before baking. Since the pasta goes in dry, that extra liquid can help it cook more evenly and keep the casserole from drying out.
Try a different cheese: Mozzarella keeps things mild and melty, but an Italian blend or a little shredded provolone works well too. If you like a more savory finish, sprinkle a small amount of grated Parmesan on top during the last few minutes.
Make it a fuller pantry meal: If you do not mind going beyond four ingredients, a handful of drained canned mushrooms, a spoonful of chopped olives, or a pinch of red pepper flakes can add more personality without making the recipe complicated.
Meal prep tip: Assemble the casserole earlier in the day, cover, and refrigerate it until dinner time. If baking straight from the fridge, add a few extra minutes to the covered baking time so the pasta heats through and softens properly.