How to Make Tuna and Fennel Pasta Bake at Home

Tuna and fennel pasta bake is a beloved comfort food that brings warmth and satisfaction to any table. This straightforward recipe combines flaked tuna, tender pasta shells, and hard-boiled eggs in a creamy cheese sauce, enriched with the delicate anise notes of sautéed fennel. With simple preparation and a total cooking time under 90 minutes, this impressive bake delivers homemade goodness that feels nourishing and indulgent. Perfect for family dinners or casual entertaining.

Why You’ll Love this Tuna and Fennel Pasta Bake

If you’re hunting for a weeknight dinner that feels both comforting and a little bit fancy, this tuna and fennel pasta bake is your answer. I appreciate how it transforms humble canned tuna into something that tastes restaurant-worthy.

The fennel brings this subtle sweetness that you wouldn’t expect, cutting through the richness of the creamy sauce without overpowering anything. Hard-boiled eggs add protein and texture, making it genuinely filling.

Plus, there’s something deeply satisfying about a bubbling casserole topped with melted Cheddar. It’s the kind of dish that quiets my mind after a hectic day. You’re not spending hours in the kitchen, yet everyone at the table feels like you’ve made a real effort. That’s the magic here.

This tuna pasta bake is perfect for easy family dinners, but Mary Berry’s Beef Stroganoff offers that same comforting warmth with even richer flavors. The creamy sauce and tender beef make it ideal for special weeknight meals.

What Ingredients are in Tuna and Fennel Pasta Bake?

This tuna and fennel pasta bake requires a carefully curated selection of pantry staples and fresh produce that come together to create a rich, satisfying casserole. Most of the ingredients are likely already in your kitchen, making this an accessible weeknight dinner option. The combination of creamy béchamel sauce, tender pasta, and flavorful additions creates a cohesive dish that’s greater than the sum of its parts.

Ingredients:

• 8 oz (250 g) pasta shells (conchiglie)
• Salt and black pepper
• 1 tbsp sunflower oil
• 1 fennel bulb (trimmed and finely sliced)
• 1 finely sliced onion
• 4 tbsp butter
• ½ cup all-purpose flour
• 2½ cups milk
• 1 × 7 oz (200 g) can tuna in oil (drained and flaked)
• 3 coarsely chopped hard-boiled eggs
• 4 oz (125 g) grated aged Cheddar cheese
• 2 tbsp chopped parsley to garnish

Trim fennel carefully and slice finely for even cooking and consistent flavor distribution. Choose canned tuna packed in oil for better richness and taste. Prepare hard-boiled eggs ahead of time for convenience. Use aged Cheddar instead of mild varieties for superior flavor and melting quality in the finished bake.

How to Make this Tuna and Fennel Pasta Bake

1. Start by preheating your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the pasta shells for 8–10 minutes until they’re just tender but still hold their shape. Drain them well in a colander and set aside.
2. In a large frying pan, heat the sunflower oil over medium heat. Add the fennel and onion, then cook gently for 3–5 minutes, stirring occasionally, until they’ve softened and become translucent but haven’t taken on any color. Remove from the heat and set aside.
3. In a large saucepan, melt the butter over medium heat. Once melted and foaming, sprinkle in the flour and stir continuously for 1 minute to create a smooth roux, cooking out the raw flour taste. Remove the pan from the heat and gradually pour in the milk, whisking constantly to prevent lumps from forming. Return the pan to the heat and bring the sauce to a gentle boil, stirring steadily until it thickens into a smooth, creamy consistency. Let it simmer for 2–3 minutes to fully develop the flavor and texture.
4. Fold the cooked pasta shells into the white sauce along with the softened fennel and onion mixture. Add the flaked tuna, chopped hard-boiled eggs, and grated cheese, stirring everything together until evenly combined. Season the mixture generously with salt and pepper to taste. Transfer the pasta mixture into a shallow ovenproof dish, spreading it out evenly.
5. Place the dish in the preheated oven and bake for approximately 30 minutes, or until the casserole is heated all the way through and the top has turned a beautiful golden brown. Remove from the oven and let it rest for a minute or two, then serve hot with a generous sprinkle of freshly chopped parsley scattered over the top for a fresh, colorful finish.

Tuna and Fennel Pasta Bake

Tender pasta shells are combined with flaked tuna, hard-boiled eggs, and sautéed fennel in a creamy cheese sauce, then baked until golden and bubbly for a hearty, satisfying comfort food dish.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: British

Calories: 512

Ingredients Method

Ingredients

  

• 8 oz 250 g pasta shells (conchiglie)
• Salt and black pepper
• 1 tbsp sunflower oil
• 1 fennel bulb trimmed and finely sliced
• 1 finely sliced onion
• 4 tbsp butter
• ½ cup all-purpose flour
• 2½ cups milk
• 1 × 7 oz 200 g can tuna in oil (drained and flaked)
• 3 coarsely chopped hard-boiled eggs
• 4 oz 125 g grated aged Cheddar cheese
• 2 tbsp chopped parsley to garnish

Method

 

1. Start by preheating your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the pasta shells for 8–10 minutes until they’re just tender but still hold their shape. Drain them well in a colander and set aside.
2. In a large frying pan, heat the sunflower oil over medium heat. Add the fennel and onion, then cook gently for 3–5 minutes, stirring occasionally, until they’ve softened and become translucent but haven’t taken on any color. Remove from the heat and set aside.
3. In a large saucepan, melt the butter over medium heat. Once melted and foaming, sprinkle in the flour and stir continuously for 1 minute to create a smooth roux, cooking out the raw flour taste. Remove the pan from the heat and gradually pour in the milk, whisking constantly to prevent lumps from forming. Return the pan to the heat and bring the sauce to a gentle boil, stirring steadily until it thickens into a smooth, creamy consistency. Let it simmer for 2–3 minutes to fully develop the flavor and texture.
4. Fold the cooked pasta shells into the white sauce along with the softened fennel and onion mixture. Add the flaked tuna, chopped hard-boiled eggs, and grated cheese, stirring everything together until evenly combined. Season the mixture generously with salt and pepper to taste. Transfer the pasta mixture into a shallow ovenproof dish, spreading it out evenly.
5. Place the dish in the preheated oven and bake for approximately 30 minutes, or until the casserole is heated all the way through and the top has turned a beautiful golden brown. Remove from the oven and let it rest for a minute or two, then serve hot with a generous sprinkle of freshly chopped parsley scattered over the top for a fresh, colorful finish.

Tuna and Fennel Pasta Bake Substitutions and Variations

One of the best things about this comforting casserole is how forgiving it actually is, which means you’ve got plenty of room to swap things around based on what’s hiding in your pantry or what you’re craving that day.

Don’t have fennel? Leeks work beautifully, offering similar sweetness without the licorice notes. I’d use canned salmon instead of tuna, or even cooked chicken if fish isn’t your thing. The cheese can shift too—swap aged Cheddar for Gruyère or fontina for something richer.

Hard-boiled eggs aren’t negotiable in my book, but you could use soft-boiled if that’s your preference. Parsley can become dill, chives, or tarragon. The flour-butter-milk base stays constant, though, since that’s what holds everything together.

What to Serve with Tuna and Fennel Pasta Bake

Now that you’ve got all those substitution options figured out, the real question becomes what you’re putting on the plate alongside this creamy, comforting casserole. I’d go with a crisp green salad dressed in lemon vinaigrette to cut through the richness.

The acidity works wonders against all that cheese and butter. A simple arugula situation with shaved Parmesan does the trick without stealing the show. If I’m feeling fancy, I’ll roast some asparagus with garlic and olive oil.

For bread, garlic toast pairs nicely, though honestly, plain crusty bread works just fine for soaking up any extra sauce. A light white wine complements everything beautifully. The key is keeping sides vibrant and rejuvenating so they balance rather than compete with your baked pasta’s hearty flavors.

Final Thoughts

There’s something deeply satisfying about pulling a bubbling tuna fennel pasta bake out of the oven, and honestly, this dish deserves a spot in your regular rotation. I find myself craving it on those evenings when I want comfort food without spending hours in the kitchen. The creamy sauce, tender pasta, and flaky tuna come together in a way that feels both impressive and genuinely effortless. Plus, it’s the kind of meal that makes your kitchen smell absolutely incredible. Whether you’re feeding a family or meal-prepping for the week, this bake delivers consistent results. The beauty lies in how adaptable it is, too. I appreciate dishes that don’t demand perfection, just honest ingredients and a hot oven. That’s what makes this recipe so reliable.