Tuna Pasta Bake
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
674 kcal
-
Course
Main Course
Tuna Pasta Bake
Description
This Tuna Pasta Bake starts with cooking pasta for slightly less time than package directions to prevent mushiness after baking. Mushrooms are gently cooked in olive oil until softened before combining with pasta, drained canned tuna, sweetcorn, and a prepared cheese sauce. The mixture is placed in a baking dish and topped generously with grated cheddar cheese.
Baked at 180°C (400°F) for 15-20 minutes, the pasta bake develops a golden, slightly browned cheese crust while staying creamy beneath. Fresh chopped parsley adds color and a hint of herbal freshness when served.
The dish is adaptable, allowing leftover cheese or vegetables to be incorporated. It suits a casual meal and provides convenient leftovers that keep well refrigerated for a few days or frozen up to three months. For a crispier top, broiling briefly after baking is suggested.
Texture is balanced by careful pasta cooking time and gentle mixing to preserve tuna chunks. Adjustments like thinning cheese sauce with milk or using gluten-free pasta are possible. Adding red chili flakes can introduce heat if desired.
Ingredients
- 300 g pasta
- 0.5 tablespoon olive oil
- 4 portion cheese sauce
- 220 g tuna canned; drained
- 300 g mushrooms diced
- 100 g cheddar cheese grated
- 300 g sweetcorn
- 5 g parsley chopped, fresh
Instructions
- Add 300 g Pasta to a pan of boiling water and cook for a few minutes less than the packet instructions - so around 7-9 minutes.
- Meanwhile, heat 0.5 tablespoon Olive oil in a pan and gently cook the mushrooms until softened - about 5 minutes.
- Make the cheese sauce. Preheat your oven to 180°C/160°C(fan)/400°F/Gas 6.
- Drain the pasta and pour in the cheese sauce. Add 220 g Tuna, 300 g Sweetcorn and cooked mushrooms. Mix well.
- Transfer the pasta to a baking dish. Sprinkle over 100 g Cheddar cheese. Put in the oven for 15-20 minutes until the cheese on top is golden and starting to brown. Serve with 5 g Fresh parsley.
Notes
- This recipe is perfect for using leftover cheese or vegetables, allowing ingredient substitutions.
- Do not fully cook pasta before baking; it will finish cooking in the oven to avoid mushiness.
- Broil the bake for a couple of minutes at the end to achieve a crispier top layer.
- Leftovers can be refrigerated for a couple of days or frozen for up to three months.
- To thin thick cheese sauce, add a little milk before mixing.
- Use gluten-free pasta if a gluten-free dish is needed.
- For more texture, avoid overmixing tuna to retain chunkiness.
- Add red chili flakes to the mix for a spicier version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 674 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 674kcal | 34% |
| Carbohydrates | 82g | 27% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 483mg | 20% |
| Potassium | 813mg | 17% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1062IU | 21% |
| Vitamin C | 8mg | 9% |
| Calcium | 408mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
