This cheesy tuna pasta is a super simple dinner that cooks in a single pot in just 30 minutes. The pasta simmers in the stock for a glossy, extra-tasty sauce the whole family will love.
If you like a good can of tuna as much as I do, try my tuna tetrazzini and my old-fashioned tuna noodle casserole next!
Cooking pasta in one pot with all the other ingredients might not be the traditional method, but it works so well in this recipe. You get the small ditalini infused with flavor, plus they release starches to help emulsify the sauce.
The result is a super comforting bowl of tuna pasta that will become your go-to for busy weeknights.
Why you'll love this cheesy tuna pasta
- Just one pot and 30 minutes for a deliciously creamy, cheesy dinner
- You may already have all the ingredients on hand
- Comfort food at its best in less time than it takes to order in!
What you'll need
- Olive oil - Just enough to get the butter going without it browning too quickly.
- Butter - This is where the sauce gets creamy, so I don't swap it for more oil.
- Red onion - I like the slight sweetness against the tuna, though a yellow onion works fine.
- Garlic - Fresh cloves, finely chopped. Add as much as you like.
- Tuna in olive oil - I use two 5. oz cans here. Drain the excess oil before stirring it in.
- Ditalini - These small tubes do an excellent job trapping the sauce. Elbow macaroni or small shells will do the same job.
- Chicken stock - The pasta cooks in this, so use the best quality you can.
- Half and half - For that extra creamy touch. If you want it extra rich, use heavy cream instead.
- Frozen peas - You don't need to thaw them, just add them to the pot straight from the freezer.
- Cheddar - Shred it from a block. Pre-shredded is coated in starch and turns grainy.
Pro tip
If the sauce looks too watery, keep cooking for 2-3 minutes more before adding the cheese. Keep in mind that it will thicken considerably as it sits.
How to make cheesy tuna pasta
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat. Add the red onion and cook for 3 to 4 minutes, then stir in the garlic and cook until fragrant.
Add the drained tuna and cook for 1-2 minutes, breaking it up with your spoon and folding it through the onion.
Next, add the ditalini, then pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 10 minutes until the pasta is al dente.
Stir in the half and half, then add the frozen peas. Simmer for 2 minutes until the peas are hot and bright green.
Remove the pan from the heat. Add the shredded cheddar and stir until melted and glossy. Season with salt and freshly ground black pepper to taste.
Substitutions and variations
- Monterey Jack or a mix of cheddar and Parmesan both work in place of the sharp cheddar.
- You can add some frozen corn with the peas.
- This recipe also works well with canned salmon if that's what you have.
Helpful tips
- Use tuna packed in olive oil because it doesn't break down as much as the one packed in water.
- Shred the cheddar from a block so it melts perfectly in the sauce.
- Take the pan off the heat before the cheese goes in to prevent it from turning grainy.
What to serve with cheesy tuna pasta
- Some garlic bread to mop up all the sauce from the bottom of the bowl
- Roasted green beans or broccoli for a healthier dinner
- Or a simple green salad with lots of vinegary dressing
Leftovers and storage
- This pasta dish is best served immediately but if you do have any leftovers, they will keep well in the fridge for up to 3 days in an airtight container.
- Reheat it in a pan over low heat with a splash of milk or stock, stirring often.
- You can freeze it for up to 2 months, though the peas will soften a little. Thaw vernight in the fridge before reheating as above.
If you've tried this cheesy tuna pasta recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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One Pot Cheesy Tuna Pasta
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium red onion finely diced
- 2 large garlic cloves finely chopped
- 2 cans 5 oz (140 g) tuna in olive oil drained
- 2 cups ditalini
- 2 cups chicken stock
- ½ cup half and half
- ½ cup frozen peas
- ½ cup cheddar cheese shredded
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large deep skillet or Dutch oven over medium heat until the butter melts and foams.1 tablespoon olive oil2 tablespoons butter
- Add the red onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.1 medium red onion2 large garlic cloves
- Add the drained tuna and cook for 1-2 minutes, breaking it up with your spoon and folding it through the onion.2 cans 5 oz (140 g) tuna in olive oil
- Next, add the ditalini, then pour in the chicken stock and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring often, until the pasta is just tender and most of the liquid has been absorbed. Add a splash more stock if it looks dry before the pasta is done.2 cups ditalini2 cups chicken stock
- Stir in the half and half, then add the frozen peas. Simmer for 2 minutes until the peas are hot and bright green.½ cup half and half½ cup frozen peas
- Remove the pan from the heat. Add the shredded cheddar and stir until melted and glossy. Season with salt and freshly ground black pepper to taste.½ cup cheddar cheeseSalt and freshly ground black pepper to taste
- Let the pasta rest for 5 minutes before serving. The sauce will thicken as it sits.
Notes
- Use tuna packed in olive oil because it doesn't break down as much as the one packed in water.
- Shred the cheddar from a block so it melts perfectly in the sauce.
- Take the pan off the heat before the cheese goes in to prevent it from turning grainy.
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