Tomato Tuna Pasta Bake
An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese. A great weeknight dinner!
Servings: 6
Ingredients
- 400 g (14 oz) dried pasta shapes I used shells
- 1 tbsp oil
- 1 large onion peeled and chopped
- 1 red bell pepper de-seeded and chopped
- 1 yellow bell pepper de-seeded and chopped
- 300 g (10.5 oz) canned tuna albacore tuna if possible, drained and flaked
- pinch salt and pepper
- 2 cloves garlic peeled and minced
- 2 tbsp tomato puree paste for US
- 1 tsp dried oregano
- 2 x 400 g (2 x 14 oz) tin finely chopped tomatoes
- 120 ml (1/2 cup) double (heavy) cream
- 100 g (1 cup) grated/shredded strong cheddar cheese
- 100 g (1 cup) grated/shredded mozzarella
- small bunch parsley roughly torn
Instructions
- Preheat the oven to 190C/375F (fan). Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.400 g (14 oz) dried pasta shapes
- Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.1 tbsp oil, 1 large onion
- Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree, and oregano. Stir and cook for 2-3 minutes.1 red bell pepper, 1 yellow bell pepper, 300 g (10.5 oz) canned tuna, pinch salt and pepper, 2 cloves garlic, 2 tbsp tomato puree, 1 tsp dried oregano
- Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.2 x 400 g (2 x 14 oz) tin finely chopped tomatoes, 120 ml (1/2 cup) double (heavy) cream
- Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.100 g (1 cup) grated/shredded strong cheddar cheese, 100 g (1 cup) grated/shredded mozzarella
- Take out of the oven and top with a sprinkling of parsley before serving.small bunch parsley
Video
Notes
Can you make it ahead?
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and refrigerate for up to two days. Take out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating) then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.Can you freeze it?
Yes, make up the dish and sprinkle with the cheese (but don't bake in the oven). Cover and freeze. Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place in the oven covered in foil at 190C/375F for 10 minutes, then a further 20-25 minutes uncovered. Check it's piping hot in the middle before serving.Use up those veggies
Pasta bakes are great for using up those slightly sad-looking veggies in the fridge.This version includes onion and bell peppers but you can add in or swap:
- Mushrooms – Add chopped large or whole baby mushrooms at the same time you add the peppers.
- Green beans – Add roughly chopped green beans at the same time you add the peppers.
- Spinach – Use baby spinach and stir it in at the same time you add the pasta to the sauce
- Sundried tomatoes – add in at the same time as you add the pasta to the sauce.
- Frozen or canned peas or sweetcorn - drain if using canned, and add them in at the same time as you add the pasta to the sauce.
- Add chopped spring onions at the same time as the pasta, or you can sprinkle them on at the end for a bit of crunch.
Which pasta shapes?
I used pasta shells, but any large pasta shapes will work. Spiralli, rigatoni, fusilli and penne are all good options.Gluten free option:
Use gluten free pasta and ensure your tomato puree (paste) is gluten free and you're good to go. Nutritional Information is per serving (this recipe serves 6)Nutrition
Calories: 580kcal | Carbohydrates: 65g | Protein: 32g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 585mg | Fiber: 6g | Sugar: 10g
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