A Creamy Tomato Tuna Pasta Bake is a great one pot dish and a firm family favourite. I've done this recipe in a tomato sauce with the added option of stirring in cream cheese which makes the sauce a little richer.
The other great advantage of this dish is that it uses storecupboard ingredients. Recipes such as this Tuna Pasta Bake are part of my 'Lockdown /Self Isolating' collection, which has been really handy to have during these strange times. For more lockdown recipe inspiration, click here.
A Tuna Pasta Bake is a very easy dish to assemble. Use any pasta shapes you like. Cook the pasta first. Fry up any vegetables, add the tinned tomatoes and cream cheese then stir in the pasta shapes and tuna. Sprinkle with cheddar cheese and bake in the oven for just 20 minutes until the cheese goes nice and gooey.
As it's a one pot dish and already contains vegetables, carbohydrates with the pasta and protein with the tuna, you can serve this Tuna Pasta Bake on its own. However, I do always like to add some green to the plate so usually serve it with some garden peas. You can also serve it with a salad.
When it comes to fish, try to buy fish that has been sustainably sourced. This means making sure it has been fished in a way that is not harmful to other marine life and that protects the stocks of Tuna. The Marine Stewardship Council has a Good Fish Guide which lists all types of fish. You can also look out for their logo on the fish you buy to make sure the fish meets sustainable standards.
A Pasta Bake is also an ideal dish for using up leftover vegetables and helping reduce your food waste. In the recipe, I use an onion, but you can add in other vegetables such as peppers, mushrooms, spring onions. Green leaves such as spinach or kale also work well. You could also use up any leftover bread and sprinkle breadcrumbs over the top for a lovely crunchy cheesy topping.
How to store Tuna Pasta Bake
You can store Tuna Pasta Bake in the fridge for 2 - 3 days. Eat it cold for lunch the next day or you can reheat it. If you are reheating a single portion, you can do this in a microwave. If you are reheating several portions, it is best to reheat it in the oven. Cover the top loosely with tin foil to prevent further browning. Reheat it on 200°C/400°F/gas mark 6. Make sure your tuna pasta bake is piping hot. You should only reheat it once. You can also freeze any leftover pasta bake although the texture of the pasta will be a little softer when it is thawed.
Tuna Pasta Bake
- 400 g pasta shapes organic
- 1 tablespoon olive oil organic, fairtrade
- 1 onion organic, peeled and chopped
- 1 garlic cloves organic, peeled and crushed
- 800 g tinned chopped tomatoes organic
- 100 g soft cream cheese organic, (optional)
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 370 g tinned tuna organic, in spring water, drained weight
- 100 g mature cheddar cheese organic, grated
- 300 g peas organic or other green seasonal vegetables
- Pre-heat the oven to 180⁰C/350⁰F/gas mark 4. Cook the pasta in a large pan of lightly salted boiling water as per the packet instructions, then drain.
- Meanwhile, heat the olive oil in a large pan and gently fry the onion for 5 minutes until softened. Add the garlic for the last 2 minutes.
- Add the chopped tomatoes and stir in the cream cheese (optional). Season with salt and pepper and simmer gently for 2 minutes.
- Add the tuna and pasta to the pan and stir until the pasta is well coated with the sauce.
- Transfer to a casserole dish, sprinkle the grated cheese over the top and bake in the oven for 20 minutes. If you are in a real hurry, just put it under the grill for 5 minutes to melt and brown the cheese.
- Steam or boil the green vegetable until cooked and serve together.
Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.