Creamy Tuna Florentine Pasta Bake

Name: Creamy Tuna Florentine Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 cups fresh spinach, chopped; 2 tablespoons all-purpose flour; 1 ½ cups milk (whole or 2%); ½ cup heavy cream; 1 teaspoon Dijon mustard; ½ teaspoon salt; ½ teaspoon black pepper; ¼ teaspoon ground nutmeg; 2 (5 oz) cans tuna, drained and flaked; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup panko breadcrumbs (optional, for crispy topping); 1 tablespoon olive oil (for topping)

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Creamy Tuna Florentine Pasta Bake is a comforting, creamy casserole dish packed with tender pasta, flaky tuna, and nutrient-rich spinach, all baked together under a layer of golden, melted cheese. This easy, budget-friendly meal is perfect for busy weeknights or meal prep.

Contents

Origin Creamy Tuna Florentine Pasta Bake What I Love About This Recipe Creamy Tuna Florentine Pasta Bake Ingredients Directions Notes

Origin Creamy Tuna Florentine Pasta Bake

Florentine dishes, inspired by Italian cuisine, typically feature spinach, which pairs beautifully with the creamy sauce and tuna in this dish. This pasta bake takes the classic flavors of a tuna casserole and elevates it with a rich béchamel-style sauce and plenty of cheese.

What I Love About This Recipe

The combination of creamy sauce, flaky tuna, and fresh spinach makes this dish both comforting and nutritious. The golden, cheesy crust adds a deliciously crispy texture. Plus, it’s an excellent way to use pantry staples like canned tuna and pasta while still feeling indulgent.

Also Read : Sticky Rice with Passion Fruit Sauce

Creamy Tuna Florentine Pasta Bake

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

510

kcal

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
2 cups fresh spinach, chopped
2 tablespoons all-purpose flour
1 ½ cups milk (whole or 2%)
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg
2 (5 oz) cans tuna, drained and flaked
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup panko breadcrumbs (optional, for crispy topping)
1 tablespoon olive oil (for topping)

Directions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter over medium heat. Add onion and garlic, sautéing until softened.
Add spinach and cook until wilted, about 1-2 minutes.
Sprinkle flour over the mixture and stir well to coat everything.
Slowly pour in milk and heavy cream, whisking continuously to avoid lumps.
Stir in Dijon mustard, salt, pepper, and nutmeg. Simmer until the sauce thickens, about 3-4 minutes.
Remove from heat and gently fold in the tuna and cooked pasta.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle mozzarella and Parmesan cheese evenly over the top.
If using, mix panko breadcrumbs with olive oil and sprinkle over the cheese for extra crunch.
Bake uncovered for 20 minutes, until the cheese is melted and bubbly.
Let sit for 5 minutes before serving.