This 5-ingredient oven baked spicy tuna radiatori is the kind of practical casserole that turns pantry basics into a deeply satisfying dinner with almost no fuss. Using undrained pouches of sweet and spicy tuna lets the seasoned liquid flavor the pasta as it bakes, while radiatori’s ruffled shape catches every bit of sauce. It is a smart weeknight method for cooks who want a filling, budget-friendly meal without boiling pasta separately or dirtying extra pans.
Serve this hearty pasta bake with a simple green salad, steamed broccoli, or roasted green beans to balance the richness. A piece of garlic toast or warm crusty bread is also welcome for scooping up the sauce, and if you like a little freshness, a squeeze of lemon over each portion wakes up the sweet-spicy tuna nicely.
5-Ingredient Oven Baked Spicy Tuna Radiatori
Servings: 4 to 6
Ingredients
12 ounces dry radiatori pasta
Directions
1. Preheat the oven to 400°F. Lightly grease a medium casserole dish, then add the dry radiatori pasta in an even layer.
2. Spoon the undrained sweet and spicy tuna over the pasta, distributing it as evenly as possible so the seasoned liquid can flavor the whole dish.
3. Pour in the marinara sauce and water. Stir well, making sure all of the pasta is coated and submerged as much as possible.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir carefully, then sprinkle the mozzarella 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 it rest for 5 minutes before serving.
Variations & Tips
Cheese swap: If mozzarella is not what you have, try Monterey Jack, provolone, or an Italian blend. Use a good melting cheese so the top stays creamy rather than dry.
Heat level: For a milder casserole, stir in a spoonful of plain tomato sauce or a little extra cheese to soften the spice. If your family likes more heat, add a pinch of red pepper flakes before baking.
Pasta tip: Radiatori works especially well because its ridges trap the sauce, but other short sturdy pasta shapes such as rotini or cavatappi can work too. Check doneness near the end and add a splash of hot water if the dish looks dry before the pasta is tender.
Make-ahead note: Assemble the casserole a few hours ahead, cover, and refrigerate. When baking from cold, add several extra minutes covered so the pasta heats through evenly.
