Creamy Tomato Tuna Pasta Bake Recipe: A simple pasta bake topped with plenty of gorgeous cheddar cheese, creamy tomato sauce, and tuna! Serve this dish to a large group of people. Easy to prepare in advance and quite simple to create.
Creamy Tomato Tuna Pasta Bake Recipe
INGREDIENTS
- 400 g (14 oz) dried pasta shapes – I used shells
- 1 tbsp vegetable oil
- 1 large onion – peeled and chopped
- 1 red bell pepper – de-seeded and chopped
- 1 yellow bell pepper – de-seeded and chopped
- 300 g (10.5 oz) canned tuna – albacore tuna if possible, drained and flaked
- pinch salt and pepper
- 2 cloves garlic – peeled and minced
- 2 tbsp tomato puree – paste for US
- 1 tsp dried oregano
- 2 x 400 g (2 x 14 oz) tin chopped tomatoes
- 120 ml (½ cup) double (heavy) cream
- 100 g (1 cup) strong cheddar cheese – grated
- small bunch parsley
INSTRUCTIONS
- Set oven temperature to 190°C/375°F (fan). Bring a big pan of water to a boil and cook the pasta for one minute less than the package suggests. Empty.
14 oz (400 g) of dried pasta shapes
- As the pasta cooks, warm up the oil in a big skillet over medium heat. When the onion is tender, add it and simmer it for three to four minutes.
1 big onion and 1 tablespoon of vegetable oil
- Add the oregano, tomato puree, tuna fish, sliced peppers, and salt and pepper. For two to three minutes, stir and cook.
- 300 g (10.5 oz) of canned tuna, 1 red and 1 yellow bell pepper, pinch of salt and pepper, 2 cloves of garlic, 2 tablespoons of tomato puree, and 1 tsp of dried oregano
- After adding the cream and canned tomatoes, gently boil them, and then add the pasta. Combine all ingredients and move to a sizable baking dish.
Two 400 g (two 14 oz) cans of chopped tomatoes, and 120 ml (one-fourth cup) of heavy cream
- Add the mozzarella and cheddar on top, then bake for 20 to 25 minutes, or until the cheese is golden brown.
100 g (1 cup) each of robust cheddar and mozzarella cheese
- Remove from the oven, then sprinkle some parsley over top to serve.
little bunch of parsley
ALSO SEE
NUTRITION
- Calories: 580 kcal Carbohydrates: 65g Protein: 32g Fat: 22g Saturated
- Fat: 13g Cholesterol: 79mg Sodium: 585mg Potassium: 831mg Fiber: 6gSugar: 10g Vitamin A: 1553 IU Vitamin C: 76mg Calcium: 297mg Iron: 4mg
FAQs AND Questions
Can you make it ahead?
- Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and refrigerate for up to two days.
- Take it out of the refrigerator an hour before you want to cook it, to take the chill off the dish (and to help prevent cold spots upon heating), then place it in the oven covered in foil at 190°C/375°F for 10 minutes, then a further 20-25 minutes uncovered. Check that it’s piping hot in the middle before serving.
Can you freeze it?
- Yes, make up the dish and sprinkle with the cheese (but don’t bake in the oven). Cover and freeze.
- Defrost in the refrigerator overnight. Take out of the refrigerator an hour before you want to cook it, to take the chill off, then place it in the oven covered in foil at 190°C/375°F for 10 minutes, then a further 20–25 minutes uncovered. Check that it’s piping hot in the middle before serving.
Which pasta shapes?
- I used pasta shells, but any large pasta shapes will work. Spiralli, rigatoni, fusilli and penne are all good options.
Gluten free option:
- Use gluten free pasta and ensure your tomato puree (paste) is gluten free and you’re good to go.
