Cheesy Tuna Pea Pasta Bake
Equipment
- Large pot
- Colander
- 9x13 baking dish
- Wooden spoon
Ingredients
- 12 ounces elbow macaroni
- 2 cans (5 ounces each) tuna, drained
- 1.5 cups frozen peas
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9x13 baking dish.
- Bring a large pot of water to a boil and cook the elbow macaroni according to package directions until just tender. Drain and return the pasta to the pot.
- Add the drained tuna, frozen peas, 1.5 cups of the shredded cheddar cheese, milk, salt, and pepper to the pot with the pasta.
- Stir everything together until the cheese begins to melt and the ingredients are evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
- Bake for 20 minutes until the cheese is melted and the edges are lightly golden.
Notes
If the mixture seems a little dry after stirring, add a splash more milk before baking. Leftovers reheat well in the microwave with a tablespoon of milk stirred in to keep the sauce creamy. You can swap the cheddar for any cheese you already have on hand as long as it melts smoothly.
Course: Main Course
Cuisine: American
Equipment: Large pot, Colander, 9x13 baking dish, Wooden spoon
Cuisine: American
Equipment: Large pot, Colander, 9x13 baking dish, Wooden spoon