Tuna Melt Pasta Bake
This Tuna Melt Pasta Bake is a creamy, cheesy, and comforting dish combining tender pasta, flaky tuna, and crispy turkey bacon for a quick, crowd-pleasing meal.
Equipment
- Large Pot
- Colander
- Mixing Bowl
- Baking dish (8x8 inch or similar)
- Skillet
- Measuring cups and spoons
- Oven mitts
Ingredients
- 8 oz Elbow macaroni
- 1 can Tuna 5 oz, drained
- 1 cup Shredded cheddar cheese
- 1/2 cup Mayonnaise
- 1/2 cup Plain Greek yogurt
- 1/4 cup Chopped green onions
- 1 tsp Garlic powder
- 1/2 tsp Black pepper freshly ground
- 1/2 cup Grated Parmesan cheese
- 1/2 cup Chopped bell peppers mix of red, yellow, or orange
- 1/2 cup Turkey bacon cooked and crumbled
- 1/4 cup Breadcrumbs
Instructions
- Bring a large pot of salted water to a boil. Add 8 oz of elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set aside.
- In a skillet over medium heat, cook 1/2 cup of turkey bacon pieces until crispy. Remove from the pan and place on paper towels to drain excess fat. Once cooled, crumble into bite-sized pieces.
- In a large mixing bowl, combine 1/2 cup mayonnaise, 1/2 cup plain Greek yogurt, 1 tsp garlic powder, and 1/2 tsp black pepper. Stir until smooth and creamy.
- Fold in the drained tuna, 1 cup shredded cheddar cheese, 1/4 cup chopped green onions, 1/2 cup chopped bell peppers, and the crumbled turkey bacon. Mix until everything is evenly distributed.
- Add the cooked elbow macaroni to the bowl and gently fold everything together until the pasta is well coated with the creamy mixture.
- Preheat your oven to 375°F (190°C). Transfer the pasta mixture to a greased 8x8 inch baking dish. Sprinkle 1/2 cup grated Parmesan cheese evenly on top, then add 1/4 cup breadcrumbs for a crunchy finish.
- Bake uncovered for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Let it cool slightly before serving.
Notes
- Cook pasta al dente to avoid a mushy bake.
- Cover with foil for the first 15 minutes if the topping browns too quickly.
- Leftovers keep well refrigerated up to 3 days; reheat in oven or microwave.