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photo of a bowl of tortellini tuna casserole

Tortellini Tuna Casserole

  • Author: April @ Girl Gone Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings 1x


This tortellini tuna casserole is my updated version of the one I loved growing up. The creamy from-scratch sauce is made with fresh mushrooms, garlic, white wine, and peas. Plus, the tortellini cooks right in the sauce – no need to boil it ahead of time.


  • 1 tablespoon olive oil
  • 8 ounces baby bella mushrooms, finely chopped
  • 1/2 cup finely chopped yellow onion
  • 4 large cloves of garlic, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup dry white wine
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup 2% milk
  • 1/4 heavy cream
  • 1/4 teaspoon black pepper
  • 1 (4-oz) can white albacore tuna packed in water, drained
  • 1 cup frozen peas
  • 2 cups cheese tortellini

For the Topping

  • 1/2 cup dried breadcrumbs
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 cup grated Parmesan cheese, divided


  1. Preheat oven to 375°F.
  2. In a 10-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add the mushrooms, onions, and garlic and stir to coat them in the oil. Add 1/2 teaspoon of salt and stir. Cook the mushrooms, stirring occasionally, for ten minutes or until they’ve released their moisture.
  3. Add the wine to the pan and, as it simmers, scrape up the browned bits off the bottom of the pan. Add the butter to the pan and stir until it’s melted. Sprinkle the flour over the mushrooms and butter and stir.
  4. Add the milk and cream to the pan. Stir and bring it to a low simmer and adjust the heat to keep it from boiling. Simmer the sauce for five minutes or so or until it starts to thicken (it should lightly coat the back of a spoon). Add the black pepper, tuna, and peas and stir to combine. Add the tortellini and stir to coat it in the sauce. Transfer the pasta and sauce to a 1 1/12-quart baking dish.
  5. In a small bowl, combine the breadcrumbs, olive oil, salt and half of the grated Parmesan cheese. Sprinkle the topping over the top of the pasta and sauce in the casserole dish. Sprinkle the remaining Parmesan cheese over the top of the breadcrumbs.
  6. Bake the casserole for 30 minutes. Let the casserole stand for a few minutes before serving.
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


  • Serving Size: 1/3 of recipe
  • Calories: 637
  • Sugar: 11.2g
  • Fat: 28g
  • Carbohydrates: 65.8g
  • Fiber: 5.6g
  • Protein: 32.1g

Keywords: tuna noodle casserole, tuna casserole, tuna casserole without soup