Tomato Tuna Pasta Bake Recipes

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TUNA PASTA BAKE



Tuna Pasta Bake image

Recipe video above. When the cupboards are bare, and all you have is canned tuna, pasta and canned tomato, you can still make a wickedly delicious dinner! Customise to your hearts content - add vegetables, fresh herbs, chilli flakes, stir through cheese, olives, capers, sun dried tomatoes - get creative! See note 9 for a lower cal version, and Tuna Mornay for a CREAMY version!

Provided by Nagi

Categories     Main

Time 40m

Number Of Ingredients 13

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)

Steps:

  • Preheat oven to 180C/350F.
  • Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
  • Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
  • Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
  • Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
  • Turn the stove off, add pasta, stir in.
  • Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
  • Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
  • Stand for 3 minutes then serve!

Nutrition Facts : ServingSize 374 g, Calories 411.66 kcal, Carbohydrate 46.92 g, Protein 32.37 g, Fat 11.58 g, SaturatedFat 4.77 g, Cholesterol 55.62 mg, Sodium 1096.8 mg, Fiber 5.32 g, Sugar 9.69 g

TUNA & SUNDRIED TOMATO PASTA BAKE



Tuna & sundried tomato pasta bake image

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 25m

Number Of Ingredients 9

500g dried rigatoni (or any other short pasta)
2 x 400g cans chopped tomatoes
4 thyme sprigs, leaves only
300ml double cream
280g jar sundried tomatoes, drained and quartered
198g can no-added-salt sweetcorn, drained
3 x 120g cans tuna in spring water, drained
100g cheddar, grated
50g parmesan, grated

Steps:

  • Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
  • Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
  • Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Nutrition Facts : Calories 813 calories, Fat 38 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 33 grams protein, Sodium 1 milligram of sodium

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