Italian · Dinner
Baked Tuna and Pasta Bake
Flaked canned tuna and short pasta baked in a creamy tomato sauce with mozzarella and parmesan cheese. Garlic and onion build the base, oregano seasons throughout, and parsley garnishes before serving alongside a simple side salad.
$5
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
634Calories
43.2gProtein
23.4gFat
63.8gCarbs
8.8gSugar
5.2gFiber
868mgSodium
107mgChol
11gSat Fat
900mgPotassium
345mgCalcium
3.4mgIron
4.2mcgVitamin B12
11mgVitamin C
protein-rich
gluten-free-adaptable
high-fiber
mediterranean
hidden-gems
Instructions
1
Prep
Bring a small pot of salted water to a boil and cook the pasta 9–10 minutes until al dente, then drain and set aside.
2
Sauté
Heat olive oil in a skillet over medium heat, add the garlic and onion, and cook 3–4 minutes until translucent and fragrant.
3
Simmer
Stir in the canned tomatoes, heavy cream, and oregano; simmer over medium-low heat 5 minutes until the sauce thickens and coats a spoon.
4
Bake
Fold the pasta and tuna into the sauce, season with salt and pepper, transfer to a baking dish, scatter mozzarella and parmesan over top, and bake at 400F (200C) for 15–18 minutes until the cheese is melted and golden.
5
Rest
Let the bake stand 5 minutes so the sauce sets slightly.
6
Plate
Scatter parsley over the top and serve directly from the dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz165g, drained weight from a 6.5 oz/184g can canned tuna in water
- 5.2 oz150g dry short pasta (penne or fusilli)
- 2/3 cup160g canned crushed tomatoes
- 4 tbsp60ml heavy cream
- 4 cloves4 cloves garlic
- 11 onion
- 2 tbsp2 tbsp olive oil
- 2.2 oz60g mozzarella
- 2 tbsp2 tbsp grated parmesan
- 1 tsp1 tsp dried oregano
- 2 tbsp2 tbsp parsley
- salt, to taste
- black pepper, to taste
