5 from 97 votes
Tuna Pasta Bake
Tuna Pasta Bake combines tender spiral pasta with a rich tomato sauce seasoned with garlic, onion, Italian herbs, and canned tuna chunks. The sauce is simmered to thicken, then mixed thoroughly with drained pasta and gently folded with tuna to maintain chunkiness. Topped with shredded mozzarella and a drizzle of olive oil, it’s baked until the cheese melts and forms a golden crust. This dish delivers a comforting, hearty texture with flavorful tomato and tuna bites, suitable for a filling family dinner.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
5
Calories:
41166 kcal
Course:
Main Course
Cuisine:
American, Australian
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 Serving
Amount Per Serving
Calories 41166
% 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.