Tuna Pasta Bake
This tuna pasta bake recipe is oh so easy, economical, and most importantly delicious and comforting as well.
Servings: 8 servings
Calories: 406kcal
Ingredients
- 500 grams Penne pasta
- 1 Tablespoon olive oil
- 1 onion diced
- 300 milliliters cream
- 60 grams grated cheese ½ cup
- 425 grams Tuna (canned in spring water)
- 150 grams frozen peas 1 cup
- 150 grams frozen corn kernels 1 cup
- 60 grams bread crumbs (panko) 1 cup
- 60 grams cheese ½ cup
- 1 Tablespoon lemon zest
- 1 Tablespoon parsley (dried)
- 1 Tablespoon olive oil
- Salt and Pepper to taste
Instructions
- Preheat your oven to 180 degrees Celsius, 360 Farenheit
- Cook the pasta as per the packet instructions
- Whilst the pasta is cooking, heat a frying pan to a medium heat and sauté the diced onion in the first measure of olive oil.
- Once the onion is softened and fragrant add the tuna (do not drain), the first measure of grated cheese and the cream. Season with salt and pepper. Simmer for 2 minutes. Don't worry if the sauce is still relatively thin, it will thicken when it cooks in the pasta bake.
- Drain the cooked pasta and return it to the cooking pot.
- Stir the tuna cream sauce, the frozen peas and corn through the drained pasta. Transfer the pasta into a baking dish.
- In a bowl combine the panko bread crumbs, grated cheese, second measure of cheese, parsley, lemon zest, and salt and pepper. Sprinkle this bread crumb topping over top of the pasta.
- Bake at 180 degrees celsius for 20-25 minutes, until heated through and the bread crumb topping is golden and crunchy.
- Enjoy
Notes
- Don't over cook the pasta: When you cook the pasta, be sure to cook it to al dente, i.e. don't let it get too soft, the pasta will cook a bit more in the oven and it can all get quite soft and mushy if the pasta starts off very soft before going in to bake.
- Prep ahead if you want: You can prepare this pasta bake ahead of time, pop it in the fridge for up to three days and then just bake it when you are ready to eat it. If you are baking the tuna pasta bake from the fridge it may need longer to bake, it may take up to half an hour.
- Increase the protein content: Sliced hard-boiled eggs are delicious mixed through the tuna pasta bake. You can actually boil the eggs in the pot while you are cooking the pasta!
- For a creamier pasta bake: My kids actually prefer this pasta bake as it is, they don't like really saucy pasta bakes, but if a saucier pasta bake is your style you can either increase the cream to 500 mls, or add 150 grams of sour cream.
- tuna pasta bake will freeze for up to three months and reheat in the microwave very well.
Ingredient notes and substitutes
- Penne Pasta: Most short pasta shapes will work in this recipe: Macaroni, Rigatoni, Spirals. This recipe also works with gluten-free pasta.
- Grated cheese: I like to use a tasty cheddar but you can use your favourite
- Canned Tuna: I use tuna canned in spring water for this recipe as I find tuna canned in oil is too rich when added to the cream sauce.
- Panko bread crumbs: You could substitute them for any breadcrumbs.
Nutrition
Serving: 1serve | Calories: 406kcal | Carbohydrates: 34g | Protein: 19g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 70mg | Sodium: 312mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 848IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 3mg