Tuna Pasta Bake
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
5
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Calories
41166 kcal
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Course
Main Course
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Cuisine
American, Australian
Tuna Pasta Bake
Description
Tuna Pasta Bake features a sauce made from sautéed garlic and onion, simmered with crushed tomatoes, herbs, and optional tomato paste to enrich the base. The pasta is cooked just shy of fully done to maintain firmness, then rinsed to prevent sticking before mixing with the thickened sauce. Chunky canned tuna is stirred in carefully to keep distinct pieces, which complement the tomato’s acidity and herbs. The topping of shredded mozzarella melts and browns in the oven, adding a creamy, golden layer. This baked pasta melds soft spirals with firm tuna and savory tomato for a balanced texture.
Serving this warm pasta bake works well as a stand-alone meal or alongside a simple green salad. Its flavors are straightforward and familiar, making it suitable for casual family dinners or packed lunches prepared ahead and reheated. The olive oil drizzle before baking aids in crisping the cheese edges, providing a slight crunch against the tender pasta inside.
For variations, substituting part of the tomato with broth or tomato passata can adjust the sauce’s richness or acidity. The recipe notes provide options to incorporate vegetables or anchovies for added flavor depth. Leftovers keep well refrigerated for several days and can be reheated gently in the microwave.
Ingredients
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1 onion finely diced, small
- 800g / 28 oz crushed tomato (Note 1)
- 1 tbsp tomato paste optional, thickens sauce slightly
- 3/4 cup (185ml) water (Note 2)
- 1 tbsp Italian mixed herbs , or other dried herbs of choice
- 1 tsp salt
- 1/2 tsp black pepper
- 425g / 15 oz tuna preferably in oil), drained (Note 3, chunk, canned
- 200g / 7 oz spiral pasta (or other pasta of choice)
- 1 1/2 cups (150g) mozzarella cheese Note 4, shredded
- olive oil , for drizzling
Instructions
- Preheat oven to 180C/350F.
- Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
- Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
- Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
- Turn the stove off, add pasta, stir in.
- Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
- Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
- Stand for 3 minutes then serve!
Notes
- Replace crushed tomatoes with tomato passata or combine crushed tomato with broth and tomato paste for different sauce textures.
- Use tuna in oil for stronger flavor and chunkier texture; other canned tuna types or canned salmon can also be used.
- Add broth or a bouillon cube to deepen sauce flavor.
- Top with panko breadcrumbs and oil instead of cheese for a crunchy crust.
- Consider adding anchovies and red pepper flakes to intensify taste.
- For a lighter version, reduce oil and pasta, add chopped vegetables, spinach, and top with low-fat mozzarella.
- Cooked leftovers keep refrigerated for 3 to 4 days; reheat in microwave.
- To freeze, assemble with sauce cooled and extra water, then cover and freeze; thaw before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 41166 kcal
% Daily Value*
| Serving | 374g | |
| Calories | 411.66cal | 21% |
| Carbohydrates | 46.92g | 16% |
| Protein | 32.37g | 65% |
| Fat | 11.58g | 18% |
| Saturated Fat | 4.77g | 24% |
| Cholesterol | 55.62mg | 19% |
| Sodium | 1096.8mg | 46% |
| Potassium | 802.8mg | 17% |
| Fiber | 5.32g | 21% |
| Sugar | 9.69g | 19% |
| Vitamin A | 628.04IU | 13% |
| Vitamin C | 17.24mg | 19% |
| Calcium | 256.18mg | 26% |
| Iron | 4.67mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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