Dinner · Easy
Tuna Pasta Bake
Tuna Pasta Bake is a familiar, easy-to-cook recipe built from everyday supermarket ingredients such as Tuna in water, drained, Whole-Wheat Pasta, dry, Tomato Passata, Corn. It is written as a practical home version with measured portions and a dish-specific method rather than a generic template.
- Protein
- 55g
- Energy
- 591 kcal
- Carbs
- 75g
- Fat
- 9g
- Time
- 40 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 500 gTuna in water, drained
- 300 gWhole-Wheat Pasta, dry
- 500 gTomato Passata
- 200 gCorn
- 120 gMozzarella, part-skim
- 150 gSpinach
- 120 gOnion
Make it
Method
Heat the oven to 200°C, dice the onion, drain the tuna and corn, and wash and dry the spinach before the pasta's shorter first boil.
Preheat the oven to 200°C. Cook the whole-wheat pasta 2 minutes less than al dente so it stays firm after baking.
While the pasta cooks, soften the onion in a non-stick pan with a small splash of water if needed. Add passata and simmer 5 minutes to remove the raw tomato taste.
Drain the tuna and corn thoroughly. Mix them with the spinach and tomato sauce, then fold through the drained pasta.
Transfer to a baking dish and scatter the measured mozzarella evenly across the top.
Bake about 15 minutes until the centre is hot and the cheese is melted and lightly browned. Rest 5 minutes before serving.
Divide the finished recipe into 4 equal servings, preferably using the final cooked weight so portioning remains aligned with the nutrition calculation.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 55g
- Carbs
- 75g
- Fat
- 9g
- Energy
- 591 kcal
