Finding budget-friendly dinner options that actually taste good can feel like an uphill battle these days. Between rising grocery costs and picky eaters at the table, it’s easy to fall back on the same old meals week after week, especially when you’re short on time and energy after a long day at work.
That’s where this sardine noodle casserole comes to the rescue – it’s surprisingly tasty, easy on the wallet, and takes minimal effort to put together. Plus, it’s one of those flexible recipes that works well with whatever pasta or vegetables you already have in your pantry.
Why You’ll Love This Sardine Noodle Casserole
- Budget-friendly meal – Using pantry staples like canned sardines and pasta, this recipe helps you create a filling dinner without breaking the bank.
- Quick preparation – Ready in just 25-40 minutes, it’s perfect for those busy weeknights when you need a satisfying meal on the table fast.
- Nutritious ingredients – Sardines pack this dish with healthy omega-3 fatty acids and protein, while tomatoes add a good dose of vitamins.
- Pantry-friendly recipe – Most ingredients are shelf-stable items you probably already have in your kitchen, making this an excellent last-minute dinner option.
What Kind of Sardines Should I Use?
For this casserole, you’ll want to look for sardines packed in either olive oil or water – both options work well, though oil-packed tend to be more flavorful. If you’re at the store, you’ll notice sardines come in different sizes, and for this recipe, the standard 3.75 oz or 4.4 oz cans will do the job nicely. When shopping, check if the sardines are boneless (though the bones are totally edible and packed with calcium if you don’t mind them). Some brands offer sardines with added flavors like tomato sauce or hot peppers, but for this recipe, stick with plain sardines so you can control the seasoning yourself.
Options for Substitutions
This budget-friendly casserole is pretty adaptable – here’s what you can swap if needed:
- Pasta: Any pasta shape works well here – penne, fusilli, macaroni, or even broken spaghetti. Just make sure to adjust cooking time based on the pasta type you choose.
- Sardines: While sardines give this dish its signature flavor, you can use canned mackerel or tuna if that’s what you have. Each will bring its own taste, but they all work well in this recipe.
- Canned tomatoes: Fresh tomatoes work too – use about 4-5 medium ones, diced. You can also use passata or tomato sauce, though you might want to use a bit less since they’re more concentrated.
- Italian herbs: Don’t have the blend? Use a mix of dried oregano and basil, or whatever dried herbs you have in your pantry. Fresh herbs work great too – just double the amount.
- Stock cube/bouillon: Any flavor works here – chicken, vegetable, or fish. You can skip it if you don’t have any, but you might need to add a bit more salt to taste.
Watch Out for These Mistakes While Cooking
The biggest mistake when making sardine noodle casserole is overcooking the pasta before it goes into the casserole – aim to cook it 2-3 minutes less than the package instructions since it will continue cooking in the oven, preventing a mushy final dish. Another common error is not draining the sardines properly, which can make your casserole too oily and fishy – take a moment to drain them well and remove any large bones if you prefer a milder fish flavor. To avoid a dry casserole, don’t skip the step of properly coating the pasta with the sauce before baking, and make sure to cover the dish with foil for the first 20 minutes of baking to keep the moisture in. For the best flavor development, let the casserole rest for 5-10 minutes after baking, allowing the sauce to thicken and the flavors to settle.
What to Serve With Sardine Noodle Casserole?
Since this pasta dish is rich and filling, it pairs really well with light, fresh sides that can balance out the savory flavors. A simple green salad with lemon vinaigrette works great – the bright, citrusy dressing helps cut through the richness of the sardines and complements the tomato sauce. If you want to add some vegetables, roasted broccoli or sautéed green beans are excellent choices that won’t overwhelm the main dish. For an extra Mediterranean touch, serve some warm crusty bread on the side to soak up any remaining sauce from your plate!
Storage Instructions
Keep Fresh: This sardine noodle casserole is perfect for leftovers! Just pop it in an airtight container and keep it in the fridge for up to 3 days. The flavors actually get even better as they meld together over time, making it a great make-ahead meal for busy weekdays.
Freeze: If you want to save some for later, this casserole freezes really well. Let it cool completely, then transfer it to a freezer-safe container. It’ll keep nicely for up to 2 months. I like to portion it out before freezing so I can just grab what I need.
Warm Up: When you’re ready to eat the leftovers, heat them in the microwave for 2-3 minutes, stirring halfway through. For frozen portions, thaw overnight in the fridge first. If it seems a bit dry, just add a splash of water or broth while reheating to bring back the moisture.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 25-40 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 70-80 g
- Fat: 50-60 g
- Carbohydrates: 150-160 g
Ingredients
- 500g pasta of choice
- 240g canned sardines
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 400g canned diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon italian herbs
- 1/2 teaspoon black pepper
- 5g stock cube or 1 teaspoon bouillon powder
- Salt, to taste
Step 1: Sauté Aromatics
Place a frying pan on medium heat and add olive oil to the pan.
Once the oil is heated, add in the chopped onions and sauté for about a minute or until they become translucent.
Following this, add the chopped garlic and continue to sauté until fragrant.
Step 2: Prepare the Tomato Sauce
Add the chopped tomatoes to the pan along with Italian seasoning, black pepper, a stock cube, and a pinch of salt.
Stir well to combine all the ingredients.
Let the mixture cook on medium heat for 5-10 minutes, allowing the flavors to meld together.
Step 3: Incorporate Sardines
Add the sardines to the pan containing the tomato sauce.
Gently stir to combine while being cautious not to break the sardines too much.
If you are using canned sardines in olive oil, it’s optional to drain them.
If they are in brine, be sure to drain them.
Adjust the amount of olive oil in the pan if you feel there’s too much.
Step 4: Cook the Pasta
On another stove burner, fill a deep pot with water and bring it to a rapid boil.
Add a dash of salt to the boiling water, then add the spaghetti.
Stir occasionally and cook until the pasta reaches al dente or your preferred level of doneness.
Drain the spaghetti in a colander once cooked.
Step 5: Combine and Serve
Add the cooked spaghetti to the sardine sauce in the frying pan.
Stir everything together until the pasta is well coated with the sauce, taking care not to overly break the sardines.
Remove from heat once fully mixed.
Serve the sardine pasta hot, and if desired, sprinkle some Parmesan cheese on top before enjoying.