Italian-Style Tuna Pasta Bake
"Mouth-watering tuna pasta baked topped with grated cheddar and grated mozzarella! Different from the usual tuna pasta bake which calls for condensed soup. Very easy and very YUMMY!"
photo by LiaPeach
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 large onion
- 2 tablespoons olive oil
- 2 (270 g) canned tuna (drain)
- 2 (800 g) cans chopped tomatoes (do not drain)
- 4 tablespoons tomato paste
- 1 tablespoon Italian herb seasoning
- 1⁄2 teaspoon oregano
- 1 tablespoon garlic granules
- 2 tablespoons fresh basil (chopped)
- 4 cups pasta shells (cooked al dente)
- 1 1⁄2 cups grated cheddar cheese
- 1 cup grated mozzarella cheese
- salt and pepper
directions
- Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
- Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
- Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time.
- While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
- When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix.
- Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown.
- ENJOY!
Questions & Replies
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Hi all! What can we use to substitute the ingredients here for a gluten-free meal? Thank you.
Reviews
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I made this tonite and it was my 1st homemade pasta bake ive cooked and it was absolutely delicious and I love garlic so I did add extra extra assortments of garlic...?...
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I made this with single cream with the chop tomatoes, coriander, fresh garlic and ready salted crisps crushed on top. Its pretty much how I already make it only thing I never tried it with was mozzarella though. One of my favourite meals and my partner loves it as well even before I used this recipe.
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Ok so I found this to be a great base. I added a few things to this to make it how i wanted. I added a leak with the onions and i didn't saute the tuna ( Its coming out of a can... its already cooked and going in the oven??? ) but i did add the garlic ( i used fresh garlic ) chilli ( added a chilli for some spice ) and herbs to get the aroma going. Took it off the heat and added it to my baking dish. Mixed in the tuna tin tomato's and i used pasta sauce. This is where i added my own stuff to boost it a bit. While the pasta was cooking i added some capers, marinated olives ( I used tequila lime and chilli marinated ) frozen peas, green beans ( I blanched the beans and peas ) and a zucchini ( courgette ). Put it in the oven for about 35 mins on 150 then turned it up to 180 for 5 mins to get the cheese brown and crispy... Was amaizing whole family was going back for seconds. -
Glad to find a tasty casserole that doesn't use canned soup! I cut back on the amount of pasta a bit, but still ended up with more servings than the recipe says... -
Yummy and different from cream based tuna casseroles. We really enjoyed it.<br/>NOTE: 06/12 Just wanted to say that I usually use a one pound package of pasta and that works well for us. Also last time I made it I added a can of pumpkin puree. I know that may sound weird, but it doesn't really affect the taste and it adds a little bit of a richer texture to the sauce. Plus it ups the vitamin quotient.
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