We call this “Cajun Bacon Pasta” because, for picky kids 😉, you don’t really notice the tuna if it’s not pointed out to you! But whatever you choose to call it, it’s delicious, and so are the leftovers. This Cajun Bacon Tuna Pasta Bake is a good replacement for a standard “tuna and noodles” recipe, and one that my family much prefers.

If Cajun flavors aren’t your thing, try the Mediterranean Tuna & Noodle Casserole!

First, you start out by softening the onion in butter and olive oil.

Once the onion has softened a bit, add some chopped bell pepper. You can use any colors you like, but my family prefers “no green” (although I like green peppers just fine). You want between 1.5 and 2 peppers chopped.

Cook until the bell peppers and onions are pretty soft. Some salt will help them cook a little faster. They won’t soften much more later in the oven, so make sure you like their doneness before proceeding. After they’re cooked to your liking, add the garlic and cook a minute or so.

After that, it’s time to start making the sauce. Add the flour, and then cook and stir for about 3 minutes to cook the flour.

Once the flour has cooked, start to slowly add the chicken broth. Stir very well between additions to avoid lumpy sauce.

Once all of the chicken broth has been added, then stir in the milk in the same way… a little at a time, stirring well between each addition. Bring the sauce to a low boil and cook and stir while it thickens.

Add the Cajun seasoning, and some more salt and pepper (if desired). You can use as much Cajun seasoning as you like, but we find 2 teaspoons is just about right. Anyone who wants more can add some to their individual serving later. After the seasoning has been stirred in, add the tuna, bacon, and peas. Stir well.

Next, grate up some mozzarella and Parmesan cheese. Stir that in until it melts.

Now it’s time to add the pasta, and stir (again).

Grease a 13”x9” baking dish, and add half of the past mixture. Top with shredded cheddar cheese.

Then, pour in the rest of the pasta mixture and top with more cheese, then Panko breadcrumbs.

Bake at 350 degrees F for about 30 minutes until the cheese is melted. For a little extra color on the breadcrumbs, you can turn on the broiler for a couple of minutes.

Serve immediately with extra Cajun seasoning on the side. Also, the leftovers of Cajun Bacon Tuna Pasta Bake are very good for up to 3 days.

Cajun Bacon Tuna Pasta Bake

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

1 12-16 oz box rotini or other pasta, cooked 2 min shy of done
1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion (yellow or red) chopped
1.5 to 2 bell peppers, chopped (red, yellow, orange, green, or a mix)
4 garlic cloves minced
1/4 cup all-purpose flour
2 1/4 cups chicken broth
1 1/2 cups milk
2-4 teaspoons Cajun seasoning
salt and pepper to taste
1 pound bacon cooked
1/2 to 1 cup frozen peas thawed (or unthawed)
2 5-oz. cans tuna drained
1/2 cup Parmesan cheese
1/2 cup Mozzarella cheese
1 cup cheddar cheese divided
1/4 to 1/2 cup Panko breadcrumbs

Instructions

Preheat oven to 375 degrees F.
Melt butter in olive oil in a large skillet. Add onions cook until softened. Add bell peppers and cook until desired doneness is reached. Add garlic and saute about 1 more minute. Add flour, cook and stir for about 3 minutes until flour has cooked.
Slowly add chicken broth, stirring well after each addition to prevent lumps. After all chicken broth has been added, add milk, again stirring after each addition. Bring to a simmer and cook until slightly thickened. Stir in bacon, peas and tuna. Cook until heated through.
Turn off heat and stir in Parmesan and mozzarella cheese. Add pasta and stir well.
Pour half of pasta into a greased 13"x9" baking dish. Top with about 3/4 cup cheddar cheese. Pour remaining pasta over cheese.
Spread the remaining cheese on top of the pasta. Sprinkle with 1/4 to 1/2 cup Panko breadcrumbs. Bake for 30 minutes or until cheese is melted. For extra color on the breadcrumbs, turn on the broiler for a few minutes. Serve while hot.