Creamy tuna and pea pasta bake

Creamy tuna and pea pasta bake

(8) Rate it

  • 0:15 Prep
  • 0:45 Cook
  • 6 Servings
  • Easy

Keep frozen peas in the freezer for a variety of meals, including this delicious tuna pasta bake.

Featured in
Evaporated milk recipes, Pasta bake recipes


  • 3 cups dried curls pasta
  • 350g broccoli, cut into small florets
  • 2 teaspoons olive oil
  • 2 garlic cloves, crushed
  • 4 green onions, thinly sliced
  • 425g can tuna in springwater, drained, flaked
  • 1 1/2 cups frozen peas
  • 1/4 cup plain flour
  • 2 x 375ml cans Carnation evaporated milk
  • 1 cup fresh white breadcrumbs
  • 1 1/2 cups grated tasty cheese
  • Chopped fresh flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Cherry tomatoes, to serve


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender, adding broccoli for last 2 minutes. Drain. Return to pan.
  • Step 2
    Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
  • Step 3
    Add tuna, peas, onion mixture and flour to pasta. Season with salt and pepper. Toss to combine. Add milk. Stir to combine. Pour mixture into a 12 cup-capacity ovenproof dish. Sprinkle with breadcrumbs and cheese.
  • Step 4
    Bake for 30 minutes or until heated through and top golden. Sprinkle with parsley. Serve with salad leaves and cherry tomatoes.


  • 3073 kj


  • 25g

    Fat Total

  • 15g

    Saturated Fat

  • 8g


  • 44g


  • 80mg


  • 548.43mg


  • 16g

    Carbs (sugar)

  • 79g

    Carbs (total)

All nutrition values are per serve


Look for packets of peas with loose peas and avoid those that are icy with frozen clumps. This can be an indication of freezer burn or re-freezing, which can affect flavour.

Where possible add peas towards the end of cooking time to prevent them becoming too soft and losing their bright green colour.

  • Author: Kim Coverdale
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas



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