Tuna Pasta Bake
This Tuna Pasta Bake is a cozy, pantry-friendly dinner that combines the richness of tuna with a herby tomato sauce and gooey cheese topping. It’s quick, budget-conscious, and easily customizable with your favorite add-ins, making it an ideal dish for weeknight meals or make-ahead batch cooking.
Equipment
- 1 × Skillet or Ovenproof Frying Pan
- 1 × Pasta Pot with Strainer Lid
- 1 × Garlic Press
- 1 × Cheese Grater
- 1 × Baking Dish (if not using skillet)
- 1 × Wooden Spoon or Spatula
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic finely minced
- 1 small onion diced into small pieces
- 800 grams 28 oz crushed tomatoes (canned)
- 1 tablespoon tomato paste optional, for thicker sauce
- ¾ cup 185 ml water
- 1 tablespoon dried Italian herbs or mixed dried herbs of choice
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 425 grams 15 oz canned chunk tuna, drained (preferably in oil)
- 200 grams 7 oz spiral or other short pasta
- 1½ cups 150 grams shredded mozzarella cheese
- Extra olive oil for drizzling
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package instructions, but reduce the cooking time by one minute to keep it slightly firm. Drain the pasta and rinse under cold water to stop cooking and prevent sticking. Set aside.
- Sauté Aromatics: Heat an oven-safe skillet over medium-high heat. Add the olive oil, then sauté the minced garlic and diced onion until fragrant and golden, about 3 minutes. Stir frequently to avoid burning and to bring out the sweetness of the onions.
- Build the Tomato Sauce: Pour in the crushed tomatoes, followed by the water and tomato paste (if using). Sprinkle in the dried herbs, salt, and black pepper. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium and let it cook vigorously for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Season and Adjust: Taste the sauce and adjust salt as needed. If the sauce tastes too acidic, add a small pinch of sugar to balance the flavors.
- Combine Pasta and Sauce: Turn off the heat. Add the cooked pasta directly into the sauce and stir until evenly coated.
- Fold in Tuna: Gently fold in the drained chunk tuna, taking care to keep some pieces intact rather than breaking it all up. This creates pleasant bites of tuna throughout the dish.
- Assemble and Bake: Drizzle a little olive oil over the top of the mixture, then sprinkle the shredded mozzarella evenly across the surface. Place the skillet (or transfer to a baking dish if preferred) into a preheated oven at 180°C (350°F). Bake for about 20 minutes, until the cheese is melted, bubbly, and golden with some crispy edges.
- Rest and Serve: Remove from the oven and let it rest for 3 minutes before serving. This allows the bake to set slightly for easier portioning.
Notes
- Tomato Variations: You can swap crushed tomatoes with tomato passata or a combination of tomato sauce and broth for a slightly different flavor and texture.
- Broth Upgrade: Using chicken or vegetable broth instead of water adds depth to the sauce. A bouillon cube or powder works well if broth isn’t on hand.
- Tuna Choice: Tuna packed in oil delivers richer flavor, but water-packed or chunk salmon also works nicely here.
- Cheese Alternatives: Try topping with panko breadcrumbs mixed with a little olive oil and salt for a crunchy finish instead of cheese.
- Boost Flavor: For an umami kick, finely chop anchovies with onions, and add a pinch of red pepper flakes for heat. Fresh herbs like basil stirred in after baking elevate the dish.
- Healthier Version: Reduce oil and pasta amounts, add sautéed vegetables like carrots, celery, zucchini, and spinach for a lighter, fiber-rich bake. Use low-fat mozzarella to keep it lighter.
- Make Ahead and Storage: Assemble and freeze before baking, then thaw and bake when ready. Leftovers can be refrigerated for 3-4 days and reheated in the microwave.
