This 4-ingredient oven baked lemon pepper tuna cavatappi is the kind of practical weeknight dinner that feels almost too easy for how satisfying it is. By baking the pasta right in the dish with the undrained lemon pepper tuna, the meal picks up plenty of flavor with very little effort. It is a smart pantry-style casserole that leans on convenience ingredients while still delivering a bright, savory result with plenty of comforting appeal.
Serve this pasta bake with a crisp green salad, simple steamed broccoli, or roasted green beans to balance the richness. A side of garlic bread or warm crusty bread works especially well for soaking up the lemony sauce, and if you want a little extra freshness on the plate, a wedge of lemon and a sprinkle of chopped parsley make the whole dish feel brighter.
4-Ingredient Oven Baked Lemon Pepper Tuna Cavatappi
Servings: 4
Ingredients
2 undrained pouches lemon pepper tuna
8 ounces dry cavatappi pasta
2 cups Alfredo sauce
2 cups water
Directions
1. Preheat the oven to 400°F and lightly grease a medium oven-safe baking dish.
2. Add the dry cavatappi to the baking dish, then pour in the Alfredo sauce and water. Stir to combine so the pasta is evenly coated.
3. Tear open the undrained pouches of lemon pepper tuna and spread the tuna and its juices over the pasta mixture. Gently stir just enough to distribute the tuna throughout the dish.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir well, then bake uncovered for 10 to 15 minutes more, or until the pasta is tender and the top is lightly golden.
5. Let the casserole rest for 5 minutes before serving so the sauce can thicken slightly, then spoon onto plates and serve warm.
Variations & Tips
Add a vegetable: Stir in a cup of frozen peas, chopped spinach, or small broccoli florets before baking if you want to stretch the dish and add color. Keep the pieces small so they cook through in the same amount of time.
Make it cheesier: If you do not mind moving beyond the four-ingredient idea, a handful of shredded mozzarella or grated Parmesan on top during the last 10 minutes of baking adds a nicely browned finish and extra richness.
Watch the liquid level: Different brands of Alfredo sauce vary in thickness, so check the pasta when you remove the foil. If the mixture looks dry before the pasta is tender, add a splash of hot water, stir, and continue baking.
Use the right dish: A dish that is too large can cause the liquid to evaporate too quickly. An 8-inch square or similar medium baking dish helps the pasta stay submerged enough to cook evenly.