Dinner · Easy
Tuna Tomato Whole-Wheat Pasta Bake
Whole-wheat pasta baked with drained tuna, tomato passata, spinach and mozzarella. Cook the pasta before it goes into the oven.
- 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
Heat the oven to 200°C, drain the tuna thoroughly, wash and dry the spinach, and measure the dry pasta and passata before par-cooking the noodles.
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.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 49g
- Carbs
- 67g
- Fat
- 11g
- Energy
- 551 kcal
