This 4-ingredient oven baked tuna spaghetti is the kind of practical pantry dinner that earns a regular spot in the rotation. Using dry uncooked spaghetti right in the casserole dish keeps prep especially simple, while undrained canned tuna adds both flavor and moisture to help create a savory baked pasta with very little effort. It has the spirit of classic tuna casserole, but with an even more streamlined method that is ideal for busy weeknights and budget-conscious cooking.
Serve this casserole with a crisp green salad, steamed broccoli, green beans, or simple roasted carrots to balance the richness of the pasta. A piece of garlic toast or warm crusty bread is also welcome for scooping up the creamy sauce, and a squeeze of lemon at the table can brighten the tuna nicely if you like a fresher finish.
4-Ingredient Oven Baked Tuna Spaghetti
Servings: 4 to 6
Ingredients
12 ounces dry uncooked spaghetti, broken in half
2 cans (5 ounces each) tuna, undrained
1 can (10 1/2 ounces) condensed cream of mushroom soup
3 cups water
Directions
1. Preheat the oven to 400°F. Lightly grease a 9-by-13-inch casserole dish or similar oven-safe baking dish.
2. Spread the broken dry spaghetti in the prepared dish. Add the undrained tuna, condensed soup, and water.
3. Stir very well so the soup disperses and the spaghetti is as evenly coated and submerged as possible. Press the pasta down gently into the liquid.
4. Cover the dish tightly with foil and bake for 30 minutes. Remove the foil, stir thoroughly, making sure to separate any pasta strands sticking together.
5. Re-cover and bake for 15 to 20 minutes more, or until the spaghetti is tender and most of the liquid has been absorbed. Let the casserole stand for 5 to 10 minutes before serving so the sauce thickens slightly.
Variations & Tips
Add cheese: If you want a richer casserole, stir in or top with 1 to 1 1/2 cups shredded cheddar, mozzarella, or a mild Italian blend during the last 10 minutes of baking.
Use a different soup: Condensed cream of celery or cream of chicken both work well here and give the dish a slightly different flavor profile while keeping the method just as easy.
Watch the liquid level: Because oven-safe dishes can vary in depth and ovens can run differently, check the pasta at the 30-minute mark. If the dish looks dry before the spaghetti is tender, add a splash of hot water, stir, and continue baking.
Break the spaghetti evenly: Try to break the pasta into similar lengths before adding it to the dish. That helps it cook more evenly and makes the casserole easier to stir halfway through baking.
Boost flavor with pantry basics: Even though this is built around four core ingredients, a little black pepper, dried parsley, onion powder, or a squeeze of lemon just before serving can make the finished casserole taste brighter and more rounded.