Cheesy baked tuna pasta in a large oven dish, topped with roasted tomato slices, fresh herbs, and dollops of creamy ricotta, served with a side bowl portion.

Tuna Pasta Bake

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  • 65 Mins
  • Serves 6
  • 14 Ingredients

Ingredients

425g
Sealord chunky style tuna in springwater
250g Spiral pasta
2 tsp Olive oil
4 Anchovies, drained, finely chopped
1 Brown onion, finely chopped
200g Button mushrooms, sliced
2 Garlic cloves, crushed
2 400g cans chopped tomatoes
1 Lemon, rind finely grated
1/2 cup Fresh continental parsley leaves, finely chopped
200g Cottage cheese
2 Large tomatoes, thinly sliced
1/4 cup Finely grated parmesan
150g Mixed salad leaves

 

Directions

Step 1 of 3

Preheat oven to 180C/160C fan forced. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain. Lightly grease a large baking dish with oil.

 

Step 2 of 3

Meanwhile, heat oil in a frying pan over medium heat. Add anchovy and onion. Cook for 5 minutes or until softened. Add mushroom and garlic. Cook for 5 minutes or until mushroom is golden. Stir in canned tomatoes and 125ml (1/2 cup) water. Simmer for 15 minutes or until thickened

 

Step 3 of 3
Stir in lemon rind, parsley (reserving 1 tbs) and half the cottage cheese. Season. Add pasta and Sealord chunky style tuna in springwater. Toss. Place in prepared dish. Top with sliced tomato, parmesan and remaining cottage cheese. Season. Bake for 25‐30 minutes or until golden. Top with reserved parsley. Serve with salad.

Nutritional Information

Per Serving

335kJ
Energy
0%
25.6g
Protein
0%
43.4g
Carbs
0%
Fats
0%

Per 100g

90.3kJ
Energy
0%
6g
Protein
0%
11.7g
Carbs
0%
Fats
0%
per serving
per 100g
Energy
335kJ
90.3kJ
Protein
25.6g
6g
Carbs
43.4g
11.7g
Fats

*Nutrition figures are averages only