Tuna Pasta Bake | Slimming World Pasta Bake
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Additional Time
40 mins
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Servings
6
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Calories
468 kcal
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Course
Main Course, Lunch
Tuna Pasta Bake | Slimming World Pasta Bake
Description
The recipe begins by cooking pasta in boiling water seasoned with vegetable stock and salt, then draining it while reserving some pasta water. A smooth sauce forms by blending cream cheese with half the passata, then mixing with additional passata and canned tomatoes. These combine with the cooked pasta, canned corn, grated cheese, drained tuna, chopped basil, salt, optional sweetener, and red pepper flakes. The sauce's moisture is adjusted with reserved pasta water before baking.
The assembled dish is topped with remaining cheese and baked until melted and slightly golden. This pasta bake offers a balance of creamy cheeses and tangy tomato flavors accented by herbs and spices. The presence of tuna and corn gives it a hearty, textured filling suitable for a family meal or leftovers.
The recipe includes variations for gluten-free pasta, added crunch with crumbled crisps or breadcrumbs, and alternative seafood options like crab or prawns. The notes also provide slimming information and seasoning options to adjust flavor profiles.
Ingredients
For the pasta
- 14 oz dried pasta such as penne, 400g
- 1 vegetable stock cube
- ½ tsp salt
For the pasta bake
- 2 cups passata or passata rustica
- 2 tbsp cream cheese (reduced fat if preferred)
- 14 oz canned chopped tomatoes or cherry tomatoes, 400g
- 11 oz tuna drained, in brine
- 7 oz corn drained, canned
- 2 tsp sweetener (optional)
- 1 tsp salt
- ½ tsp red pepper flakes
- 1 cup cheddar cheese reduced fat if preferred, grated
- 1 cup mozzarella cheese reduced fat if preferred, shredded
- ⅓ cup water pasta water
- 4 tbsp basil chopped plus extra to garnish, handful, fresh
Instructions
- Preheat the oven to 180C (350F). Bring a large pot of water to the boil. Add the stock cube and ½ tsp salt and stir to dissolve. Add the pasta and set a timer to cook it for 2 minutes less than the time on the pack. Drain the pasta into a large bowl, reserving 80ml (⅓ cup) of the pasta water.
- Mix the cream cheese with half of the passata until smooth.
- Add the cream cheese mix, remaining passata and tinned tomatoes to the pasta bowl. Give everything a good stir.
- Add the corn, a large handful of the grated cheese, drained tuna, chopped basil, salt, sweetener and red pepper flakes and stir to combine.
- Transfer to an ovenproof dish and drizzle with the reserved pasta water.
- Sprinkle with the remaining cheese. Bake for 20-30 minutes, or until the cheese has melted. Garnish with more chopped basil and serve!
Notes
- This recipe uses some allowances from Slimming World for cheese with minimal syns when using reduced-fat cream cheese.
- Adding crumbled salted crisps or breadcrumbs on top adds texture and crunch.
- You can substitute the tuna with lump crab meat or raw prawns for different flavors.
- Try adding black beans and jalapeños with parsley or coriander for a Mexican twist.
- Use gluten-free or wholemeal pasta to suit dietary preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 468 kcal
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 70g | 23% |
| Protein | 34g | 68% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 1076mg | 45% |
| Potassium | 876mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 812IU | 16% |
| Vitamin C | 17mg | 19% |
| Calcium | 262mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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