There is something mighty comforting about a supper that comes together right in one baking dish, especially on a busy weeknight when nobody wants a sink full of pots. This baked smoked tuna ditalini is the kind of practical pantry meal Midwestern home cooks have always known how to make, taking a few humble ingredients and turning them into a bubbling, hearty casserole-style pasta that tastes like much more than the sum of its parts. Using the tuna undrained gives the whole dish extra flavor, and the little ditalini noodles bake up tender and cozy in every bite.
Serve this with a simple green salad, buttered green beans, or sweet corn if you want to round out the plate. A slice of garlic toast or warm crusty bread is especially nice for scooping up the creamy bits around the edges, and if you like a little brightness, a few tomato slices or a spoonful of pickled vegetables on the side makes a fine contrast to the rich smoked tuna.
5-Ingredient Oven Baked Smoked Tuna Ditalini
Serves 4
Ingredients
2 undrained pouches hickory smoked tuna, about 5 to 6 ounces each
2 cups dry ditalini pasta
2 cups whole milk
1 can condensed cream of mushroom soup, 10.5 ounces
1 cup shredded sharp cheddar cheese
Directions
1. Preheat the oven to 375 degrees Fahrenheit and lightly grease a 9-by-13-inch baking dish.
2. Add the dry ditalini to the baking dish. Spoon the undrained smoked tuna over the pasta, then add the milk and condensed cream of mushroom soup. Stir well so the soup is fully mixed and the pasta is evenly distributed.
3. Cover the dish tightly with foil and bake for 35 minutes.
4. Remove the foil, stir the pasta well, and sprinkle the cheddar cheese evenly over the top.
5. Return the dish to the oven uncovered and bake 10 to 15 minutes more, until the pasta is tender and the cheese is melted and lightly golden. Let stand 5 minutes before serving.
Variations & Tips
Add a vegetable: If you want to stretch supper a little further, stir in 1 cup of frozen peas or a cup of finely chopped sautéed onion before baking. Both pair nicely with smoked tuna and make the dish feel a little more complete.
Change the soup: Cream of celery or cream of chicken can stand in for cream of mushroom if that is what you have in the pantry. Each one gives the casserole a slightly different old-fashioned supper-table flavor.
Use a different cheese: Sharp cheddar gives a good sturdy flavor, but Monterey Jack or a cheddar blend melts beautifully too. If you use a milder cheese, you may want a small pinch of black pepper on top before baking.
Watch the liquid: Different brands of pasta and tuna can absorb a bit differently, so if the mixture looks dry when you stir it after the first bake, add a small splash of milk before topping with cheese. That keeps the finished dish creamy instead of stiff.
Make-ahead note: This dish is best baked right after mixing so the pasta cooks evenly, but leftovers reheat well the next day with a spoonful of milk stirred in. Warm it gently, covered, so the pasta stays tender.