Baked PastaItalian-AmericanEasy

Baked Gemelli with Tuna and Cottage Cheese

Name: Baked Gemelli with Tuna and Cottage Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 12 oz (340 g) gemelli pasta; 12 oz (340 g) canned tuna in water, drained well; 15 oz (425 g) cottage cheese; 1 whole lemon, zest only; ½ whole lemon, juice only; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped; 2 cloves garlic, minced; ½ medium (85 g) yellow onion, finely diced; 3 tbsp (45 ml) extra-virgin olive oil; ¾ cup (65 g) panko breadcrumbs; ½ cup (50 g) Parmigiano-Reggiano cheese, finely grated; sea salt; black pepper, freshly ground; ¼ tsp (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A hearty baked pasta dish combining tender gemelli with flaked tuna, creamy cottage cheese, and a crispy golden breadcrumb topping. Brightened with lemon zest and fresh parsley, this one-dish meal is ready in under an hour and delivers satisfying comfort food with a lean protein boost.

Prep: 15 min
Cook: 25 min
Wait: 10 min
Total: 50 min
Makes: 1 baking dish (4 servings)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 375°F (190°C) about 10 minutes before baking
Drain the tuna well in a fine-mesh strainer, pressing gently to remove excess liquid
Measure all ingredients and have them ready before you start cooking

1
Cook the pasta
- Bring a large pot of salted water to a rolling boil.
- Add the gemelli and cook for 2 minutes less than the package instructions (the pasta will finish cooking in the oven).
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Pasta is tender but still has a slight bite
Tip: Undercooking the pasta prevents mushiness after baking
2
Prepare the filling
- In a large bowl, combine the drained tuna, cottage cheese, minced garlic, diced onion, lemon zest, lemon juice, and most of the fresh parsley (reserve about 1 tablespoon for garnish).
- Season with sea salt, black pepper, and red pepper flakes to taste.
- Gently fold in the cooked gemelli until well combined, being careful not to break the pasta.
+ Show details− Hide details
Ready when: All ingredients are evenly distributed
Tip: Avoid over-stirring so the pasta doesn't break into small pieces
3
Transfer to baking dish
- Lightly brush a 9×13-inch (23×33 cm) baking dish with 1 tablespoon of the olive oil.
- Pour the tuna-pasta mixture into the dish and spread it in an even layer.
+ Show details− Hide details
Ready when: Mixture is level in the dish
Tip: Oil the pan well to prevent sticking and help the topping brown
4
Make the breadcrumb topping
- In a small bowl, combine the panko breadcrumbs, grated Parmigiano-Reggiano, and the remaining 2 tablespoons of olive oil.
- Mix with a fork until the breadcrumbs are evenly moistened and resemble wet sand.
- Scatter the mixture evenly over the pasta.
+ Show details− Hide details
Ready when: Breadcrumbs are evenly coated with oil and cheese
Tip: Coating breadcrumbs with oil helps them brown evenly and crisps them in the oven
5
Bake until goldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 20–25 minutes, until the breadcrumb topping is golden brown and the pasta bubbles gently at the edges.
+ Show details− Hide details
Ready when: Topping is deep golden brown and edges bubble slightly
Tip: If the topping browns too quickly, cover loosely with foil for the last 5 minutes
6
Rest and finish
- Remove from the oven and let rest for 5 minutes.
- Sprinkle the reserved fresh parsley over the top before serving.
+ Show details− Hide details
Ready when: Dish has cooled enough to serve without burning
Tip: Resting makes the dish easier to portion and keeps flavors intact

Good to know

Tips

Drain the canned tuna very thoroughly—excess liquid will make the dish watery
Don't fully cook the pasta; it will firm up too much during baking if cooked all the way
For extra richness, drizzle a touch of good olive oil over the finished dish before serving
A squeeze of fresh lemon juice at the table brightens all the flavors

Make ahead

Assemble the entire dish up to 4 hours ahead and refrigerate before baking. Add 5 extra minutes to the baking time if baking from cold.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 15–20 minutes, covered with foil, until warmed through. The dish does not freeze well due to the texture of cottage cheese.

Substitutions

canned tuna in water → 12 oz (340 g) fresh cooked flaked tuna or canned salmon. Salmon adds a richer flavor; adjust salt if using canned salmon in brine
cottage cheese → 15 oz (425 g) ricotta cheese. Ricotta provides a creamier texture; use full-fat for best results
gemelli pasta → 12 oz (340 g) penne or fusilli. Choose a short pasta that holds sauce well
Parmigiano-Reggiano cheese → 0.5 cup (50 g) Pecorino Romano cheese. Pecorino is sharper; use the same amount or slightly less if preferred