Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
My husband loved this recipe. He’s normally not a big fan of very cheesy dishes but he described it as “very very delicious”. I added an extra can of tuna to the recipe because I felt like we needed to taste more tuna. Also, I didn’t have the mentioned types of cheese so I used Mozzarella and Emmental cheese instead. Simple, easy & satisfying. Thank you!!
Fantastic recipe! Didn’t have ricotta, but subbed for cottage cheese – extra protein bonus! So simple and satisfying. Great recipe for when you don’t have a ton of groceries on hand. Looking forward to the leftovers tonight!
Hi Leah, good call on the cottage cheese sub! It works really well in recipes like this. Glad you liked it!
Yikes, this looks too good!
However there’s only two of us; has anyone just halved this recipe? I know I can’t freeze the left-overs…
I bet you could freeze leftovers, actually! Why not give it a try? Our readers freeze lasagna all the time, and it has nearly the same ingredients with the exception of tuna. But if you prefer not to freeze it, yes, you may halve it. Happy cooking!
The first time I make a dish I try to stick close to the actual recipe. This time I did cheat and added Penzey’s amazing garlic powder, Italian seasonings, plus I doubled the amount of ricotta. Since my 1950’s oven broiler is insane, I baked the dish for ten minutes then broiled for 2 mins.
Absolutely delicious. I could tell my wife had her doubts about this tuna-tomato recipe, but once she tasted it, she was all “yummy!”
I loved it due to the ease. Cook sauce in one pot, pasta in another larger pot. Drain pasta, mix everything into the pasta pot, then toss into the square casserole dish.
HELP, I don’t have ricotta in the house, what other cheese could i use?
Hi Mary, cottage cheese is an easy substitute for ricotta, do you have any of that?
I made this in quarantine. Great alternative use for my tuna. Very tasty, quick and simple! My husband scraped the bottom of the casserole dish. Will definitely make again. Thank you!
Great idea! I don’t really like tuna, but I love pasta. Got all the canned flavor out of it.
Made this tonight. So yummy. The only tuna in olive oil I could find was one with sundried tomatoes, yum, when I opened the can I just wanted to eat it then, lol. Also I didn’t have shells so I used rotini and also added fried onions and garlic. It was a nice change to my usual tuna casserole. Thank you
This was delicious! It had such a comfort feel that just makes you feel warm inside. The only thing I changed was adding an extra can of tuna…we love tuna! I didn’t have tuna in oil on hand so just added some oil an hour ahead of making this. I did add in some garlic because I don’t think I make anything without garlic! Thank you for a delicious and easy recipe!
looks easy & good (esp.for those, e.g., Lord Hubby) who hates fish. LOL
Carol from South Africa.
Perfect recipe. I made this last night and it turned out great. Just my basil was dry instead of fresh leaves and I only had cheddar instead of ricotta and parmesan, this still came out good. Next time I’m perfecting it. Thank you.
I made this tonight as I didn’t want to do the tuna casserole dish. It was easy and delicious but husband wanted more cheese and creamier like the tuna casserole. Maybe I’ll put gouda in there next time. Thank you for the recipe.
was starving and didnt feel like walkin to shop in the cold so i checked to see what i already had, googled the ingredients, and this delicious dish came up. this is the very first dish i cooked from scratch (student in uni) and i have to say, this is my new fav dish. easy, simple, and tasty. – and id imagine quite cheap if i were to calculate what i usedi had no basil though so i used basil pesto, still tasted awesome :)
Greetings from Germany! I am an avid fan of your blog. I just made this for dinner and my husband (who rarely had canned tunas in his entire life) loved it! This yummy dish was a breeze to prepare, thanks so much for sharing this recipe!
I made this for dinner tonight and my husband and I both enjoyed it. I used a combination of diced and crushed tomatoes and went a little heavy on the cheese (I couldn’t help it, I really like cheese). The result was a simple, nutritious and tasty dinner which I’ll definitely make again.
Canned tuna in water = must include mayo, mustard and relish – absolutely required – don’t do anything else with it. However, canned tuna in oil, specifically Tonino tuna in olive oil (available at World Market, and I would assume elsewhere in the US, but not in any of my local publix…es i.e. Alabama) = eat straight from can. For real. Not a fan of the aforementioned canned tuna in water without the listed prerequisites (sometimes, even with = fishy). After having tuna packed in oil, I will never ever ever etc buy canned tuna any other way. Any tuna recipe I ever try (excluding those which need fresh tuna) uses tuna packed in oil. Period.
This was absolutely wonderful Elise. I love the simplicity of it. 30 minutes in, crushed tomatoes with butter only: absolutely divine. It is as if you weigh every step of a recipe for the value it adds. If it can be more simple and not suffer too much for it, that is the route to go. This was delightful simplicity itself.
I made this dish as it reads and felt like it needed to be turned up a notch. Second time around, I double the amounts of ricotta, tuna and parmesan. Total yum. The parm is the hail mary pass the takes this dish to the top of my list. I expect to be making this weekly now. Kid and hub love it, it is super cheap, major food groups are representing AND there is enough for leftovers.
Could you do it with angel hair pasta or any type of pasta and perhaps bake it longer to keep it all together? Maybe increase the ricotta content for it to stay together better? Thanks! This looks wonderful!!
It’s kind of hard to go wrong with these ingredients. I recommend experimenting and seeing in what directions you can take it! ~Elise
I made this last night, with one small substitution: I made a bechamel sauce instead of the ricotta cheese since my kids are weird about the texture of ricotta. It was delicious, and very un-tuna-y. The entire family ate it, including Mr. Picky the three-year-old, so that’s a minor miracle.