When you’re running low on time or low on viable ingredients then tuna pasta is a win, win! I mean who doesn’t have a tin of tuna hanging about the back of the cupboard, right? Pasta is always a winner with kids too so thats a double whammy. Quick, easy and liked by all….look no further.
If you have any comments, I’d love to hear them!
Tuna Pasta Bake
- 1 diced white onion
- 1 tsp garlic paste
- 2 cups sweetcorn
- 10-12 small broccoli florets
- small de-seeded and diced red pepper
- 2 240g tins tuna chunks in oil
- 1 tsp salt
- 3/4 tsp ground black pepper
- handful chopped parsley
- 300 mls fresh double cream
- handful grated Cheddar cheese
- 200g cream cheese
- 750g penne pasta
- Preheat the oven to 230 degrees.
- Set the pasta to boil in a large pan.
- Drain the oil from the tuna tins into a non stick pan to use for cooking.
- Heat the oil and add the chopped onions to the pan and cook on a low-medium heat until golden brown.
- Stir in the garlic paste and cook on a medium heat for a minute.
- Add the salt and pepper and stir in the broccoli florets along with 1/2 cup of water. Cook on a high heat for 2 minutes until water evaporates and broccoli begins to soften a little.
- Stir in the tuna, red peppers and sweetcorn and cook for a further 3 minutes on a high heat, stirring continuously.
- Pour in the double cream, bring to a gentle boil and stir in the cream cheese until completely mixed in.
- Drain the cooked pasta and stir into the creamy sauce along with the chopped parsley.
- Transfer the pasta into an oven proof dish, sprinkle on the grated Cheddar cheese and bake in the hot oven for 5-6 minutes until the cheese has completely melted.
I'm all for simple and I love this pasta dish, but since I try to steer clear of wheat, I use a wheat free pasta and cook it until it's just al dente so it retains a good texture in the sauce. To top it off, I like to sprinkle finely chopped green chillies over the top once it comes out of the oven.....we like all things hell fire in this house, including pasta 😉