Dinner · Easy
Tuna Tomato Whole-Wheat Pasta Bake
Tuna Tomato Whole-Wheat Pasta Bake uses familiar supermarket ingredients such as Tuna in water, drained, Whole-Wheat Pasta, dry, Tomato Passata and is intentionally designed for uncomplicated everyday cooking. The method is a short oven finish using slightly undercooked pasta so the final bake stays firm rather than mushy, so the preparation matches the actual character of the dish instead of relying on a generic cooking template.
- Protein
- 49g
- Energy
- 551 kcal
- Carbs
- 67g
- Fat
- 11g
- Time
- 40 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 560 gTuna in water, drained
- 300 gWhole-Wheat Pasta, dry
- 600 gTomato Passata
- 140 gMozzarella, part-skim
- 240 gSpinach
Make it
Method
Weigh and prepare all ingredients for Tuna Tomato Whole-Wheat Pasta Bake: 560 g Tuna in water, drained, 300 g Whole-Wheat Pasta, dry, 600 g Tomato Passata, 140 g Mozzarella, part-skim, 240 g Spinach. Wash produce and cut or grate it as the recipe requires.
Preheat the oven to 200°C. Cook the whole-wheat pasta 2 minutes less than the package's al dente time because it will continue cooking in the oven.
Drain the pasta and mix immediately with passata, drained tuna and spinach. The mixture should be moist but not soupy.
Transfer to a baking dish and scatter the measured mozzarella evenly over the surface so every serving gets a similar amount.
Bake for about 25 minutes until bubbling at the edges and lightly browned on top; rest 5 minutes before cutting.
Divide into 4 equal portions after resting.
Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.
Per serving
Nutrition snapshot
- Protein
- 49g
- Carbs
- 67g
- Fat
- 11g
- Energy
- 551 kcal
