Tuna & Linguine ‘Spaghetti Pie’

Tuna Pie

Think of this as an updated Tuna Casserole. 


  • 4oz (120gr) mushrooms, chopped
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 9oz (270gr) canned tuna, drained
  • 4oz (120gr) linguini 
  • 2/3 cup (5oz, 150gr) Greek yogurt
  • 2/3 cup (5oz, 150gr) soft, spreadable, goat cheese
  • 1 egg
  • 1 tsp dried tarragon
  • 1 tsp dried basil
  • 1/4 cup (1oz, 30gr) grated Parmesan


  • Cook pasta according to package directions.  
  • Heat oil in skillet over medium heat.
  • Add onion, celery, mushrooms, and garlic sauté until onion is tender.
  • Put tuna into a bowl and break it up with a fork. 
  • Add the goat cheese and mix lightly.
  • In large bowl lightly whisk the egg. 
  • Add the yogurt, herbs and whisk.
  • When pasta is done, drain well.  
  • Toss to cool a bit (do not rinse) then add to the egg mixture. 
  • Mix well and put into a baking dish. Pat into place. 
  • Spread onion/mushroom mixture evenly over the pasta. 
  • Spoon the tuna mixture on top. 
  • Sprinkle with Parmesan.  
  • Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. 
  • Remove foil (or lid) and bake 5 minutes longer.  Serve.


Substitute ricotta or cream cheese for the goat cheese; sour cream for the yogurt.


Keywords: baked pasta, tuna, tuna casserole

Share via
Copy link