Italian Style Tuna Pasta Bake Recipes

ITALIAN-STYLE TUNA PASTA BAKE

Steps:

• Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
• Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
• Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time.
• While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
• When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix.
• Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown.
• ENJOY!

TUNA ITALIANO

Steps:

• In a large saucepan, heat olive oil over medium heat. Saute garlic in oil until golden. Stir in onion and water and cook until onion is soft. Stir in the tuna with its oil, olives, beans, garlic salt and pepper. Cover, reduce heat to medium-low, and simmer while pasta is cooking.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss pasta with tuna mixture, top with Romano and serve.

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

ITALIAN-STYLE TUNA SANDWICH

Steps:

• Make the salsa verde: Whiz parsley leaves and 1/2 cup oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.) Add garlic, chopped olives, anchovies, capers, lemon zest and red pepper to parsley mixture and stir well. Season with salt if necessary and freshly ground black pepper to taste. Thin with more oil as desired.
• Cut baguette crosswise into 4 equal pieces, then split each lengthwise with a serrated knife. (If using rolls, split each lengthwise.) For each sandwich, lay bread flat, crust side down. Spread cut sides with 2 tablespoons salsa verde. Put a few lettuce leaves on 1 piece of bread and arrange 2 ounces of tuna over lettuce. Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper. Add sliced serrano chile, if using. Drizzle with a little more salsa verde, then press sandwich closed.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

ITALIAN TUNA PASTA BAKE

Steps:

• Preheat the oven to 350°F
• Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
• Melt the butter in a saucepan and sauté the onion until soft.
• Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
• Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
• Mix in the flaked tuna and heat through. Season to taste.
• Mix into cooked pasta.
• For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
• Add the flour and continue stirring the mixture all the time.
• Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
• Add the chopped spinach and stir until wilted.
• Remove from the heat and stir in the 2 c grated Cheddar cheese.
• Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
• Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
• This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.