Tuna pasta bake

Name: Tuna pasta bake
Prep time: 35 min
Total time: 1 h
Yield: 4
Ingredients: 25 mL vegetable oil; 200 g dried penne; 1 medium onion, finely diced; 2 cloves Garlic, finely chopped; 1 400g tin of chopped tomatoes; 1 tbsp. tomato puree; 100 mL whole milk; 2 tsp. sugar; 1 tsp. salt; Good grind of black pepper; 2 x 120g tins of tuna in brine, drained; Small bunch parsley, finely chopped; 1 x 125g ball Buffalo Mozzarella, sliced; 200 g Cheddar Cheese, grated; 2 x 25g packets ready salted crisps, crushed

There's a secret to the crunchy topping

By Matthew LockwoodPublished: 18 December 2023

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Parker Feierbach

It doesn't get much better than a tuna pasta bake. You might consider yourself quite clued up in the makings of a classic tuna pasta bake, but to make an excellent one, it's a lot more than just combining all of your ingredients into a dish and putting it in the oven. A delicious tuna pasta bake takes patience and care, along with a secret ingredient or two.

To make our staple tuna pasta bake, we've used crushed ready salted crisps to create the ultimate topping.

How long does tuna pasta bake keep?

Tuna pasta bake can keep for around three days in the fridge.

How can I make my tuna pasta bake healthy?

With a few simple ingredient swaps, you can't enjoy something that's lighter, and healthier.

The good news is that tuna is high in protein, so coupled with a delicious baked sauce and portion of pasta, it's not really too bad for you at all.

If you're looking for ways to make a healthy tuna pasta bake recipe, we recommend swapping your standard cheeses for alternatives that are dairy-free or reduced-fat. Similarly, you could throw in some spring onions, broccoli or spinach to bulk up on hearty vegetables that are filling. You could also switch out your tins of tuna in brine, for tins of tuna in spring water.

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Yields:

Prep Time:

35 mins

Total Time:

1 hr

Ingredients

25 ml
vegetable oil
200 g
dried penne
1
medium onion, finely diced
2
cloves Garlic, finely chopped
1
400g tin of chopped tomatoes
1 Tbsp.
tomato puree
100 ml
whole milk
2 tsp.
sugar
1 tsp.
salt
Good grind of black pepper
2
x 120g tins of tuna in brine, drained
Small bunch parsley, finely chopped
1
x 125g ball Buffalo Mozzarella, sliced
200 g
Cheddar Cheese, grated
2
x 25g packets ready salted crisps, crushed

Directions

1. Step 1Pre-heat the oven to 200ºC (180ºC Fan). Cook the pasta as per the packet instructions. Drain and cool under running water to stop it sticking together. Set aside.
2. Step 2Heat oil in a heavy pan over a medium heat. Add the onion and garlic and fry gently for 7-8 minutes until softened.
3. Step 3Add the tomato puree and chopped tomatoes, stir and simmer for 15 minutes until the sauce is reduced. Add the milk and simmer for a further 5 minutes.
4. Step 4Add the drained tuna to the tomato sauce together with the chopped parsley, salt, sugar and pepper, stir together and check seasoning. Add the pasta to the sauce and stir in.
5. Step 5Pour in to a 1.5 litre ovenproof dish. Lay the sliced mozzarella across the pasta. Mix the crushed crisps with grated cheese and sprinkle over the top of the mozzarella.
6. Step 6Bake for 20 – 25 minutes until bubbling and crispy on top.