Tuna Pasta Bake is a comforting and delicious dish that is perfect for busy weeknights. It combines the goodness of pasta and tuna with a creamy sauce, all baked together until golden. This meal is not only easy to make but also budget-friendly. You can whip it up using pantry staples and it is a great way to feed a family or serve at a casual gathering.
how to make Tuna Pasta Bake
Ingredients:
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 small onion, finely diced
- 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 can chunk tuna (preferably in oil), drained (Note 3)
- 200g / 7 oz spiral pasta or other pasta of choice
- 1 1/2 cups (150g) shredded mozzarella cheese (Note 4)
- Olive oil, for drizzling
Directions:
- Preheat your oven to 180°C (350°F).
- Cook the pasta according to the package instructions, but reduce the cooking time by one minute. Drain the pasta and rinse it under tap water to prevent it from sticking together. Set aside.
- In an ovenproof skillet over medium-high heat, heat the olive oil. Add minced garlic and diced onion, cooking for about 3 minutes until golden.
- Pour in the crushed tomatoes, water, mixed herbs, salt, pepper, and optional tomato paste. Stir the mixture and bring it to a simmer. Lower the heat to medium and simmer for 5 minutes until it thickens, stirring occasionally.
- Taste the sauce and adjust the salt if needed. If the sauce tastes sour, you can add a touch of sugar to balance it out.
- Turn off the heat and add the cooked pasta to the skillet, stirring well to combine.
- Gently fold in the drained tuna, trying not to break it up too much. Leave a few chunks on the surface for a nice look after baking.
- Drizzle a little olive oil over the top, sprinkle with shredded mozzarella cheese, and then bake for about 20 minutes until the cheese is golden and bubbly.
- Let it stand for 3 minutes before serving.
how to serve Tuna Pasta Bake
Tuna Pasta Bake can be served straight from the oven. Scoop out generous portions and enjoy it warm. You can add a simple side salad or some garlic bread for a complete meal. This dish is also great for leftovers, so don’t hesitate to pack any extras for lunch the next day.
how to store Tuna Pasta Bake
To store Tuna Pasta Bake, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3-4 days. If you want to freeze it, wrap it tightly with plastic wrap and then aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 2-3 months. When ready to eat, simply thaw it overnight in the fridge and reheat in the oven or microwave.
tips to make Tuna Pasta Bake
- To save time, you can use canned tuna that is already flavored or seasoned.
- Feel free to add vegetables such as peas or spinach for added nutrition.
- If you like a bit of spice, consider adding some red chili flakes to the sauce.
variation
You can easily swap tuna for other proteins such as diced cooked chicken or shrimp. Additionally, changing the type of pasta or using a different cheese like cheddar can give the dish a unique twist. If you prefer a lighter version, using whole grain pasta and low-fat cheese can be a great option.
FAQs
- Can I use fresh tuna instead of canned?
- Yes, you can use fresh cooked tuna. Just make sure to cut it into chunks before adding it to the pasta.
- What can I use instead of mozzarella cheese?
- You can substitute mozzarella with cheddar, gouda, or even a dairy-free cheese for a similarly tasty outcome.
- How can I make this dish vegetarian?
- You can omit the tuna and add more vegetables like zucchini, bell peppers, or mushrooms for a hearty vegetarian bake. Using veggie broth instead of water can enhance the flavor too.
Tuna Pasta Bake
Ingredients
For the sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 800 g crushed tomatoes Note 1
- 1 tbsp tomato paste optional, thickens sauce slightly
- 3/4 cup water Note 2
- 1 tbsp Italian mixed herbs or other dried herbs of choice
- 1 tsp salt
- 1/2 tsp black pepper
Main ingredients
- 425 g can chunk tuna preferably in oil, drained (Note 3)
- 200 g spiral pasta or other pasta of choice
- 1 1/2 cups shredded mozzarella cheese Note 4
- Olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- Cook the pasta according to the package instructions, but reduce the cooking time by one minute. Drain the pasta and rinse it under tap water to prevent it from sticking together. Set aside.
- In an ovenproof skillet over medium-high heat, heat the olive oil. Add minced garlic and diced onion, cooking for about 3 minutes until golden.
Cooking
- Pour in the crushed tomatoes, water, mixed herbs, salt, pepper, and optional tomato paste. Stir the mixture and bring it to a simmer. Lower the heat to medium and simmer for 5 minutes until it thickens, stirring occasionally.
- Taste the sauce and adjust the salt if needed. If the sauce tastes sour, you can add a touch of sugar to balance it out.
- Turn off the heat and add the cooked pasta to the skillet, stirring well to combine.
- Gently fold in the drained tuna, trying not to break it up too much. Leave a few chunks on the surface for a nice look after baking.
- Drizzle a little olive oil over the top, sprinkle with shredded mozzarella cheese, and then bake for about 20 minutes until the cheese is golden and bubbly.
- Let it stand for 3 minutes before serving.
