Tuna Pasta Bake
The wonderful thing about Tuna Pasta Bake is it’s quick and easy to make and uses ingredients that you’re likely to already have in your store cupboard and fridge. It can be jazzed up with spicy cheddar cheese or Red Hot Dutch Cheese or made more mellow and melty using sliced mozzarella. If you have a little fresh basil that can be scattered on the top.
Serve with a fresh salad and some Garlic Bread
- A tin of no-need to drain Tuna chunks (or a tin of tuna, drained)
- Dried Pasta of your choice. (I normally use either tubes, bows or shells)
- A pinch of salt
- A can of tomato and basil soup (or cream of tomato will do) OR Tomato and Mascapone Sauce
- Cheddar Cheese (or Spicy Cheddar or Red Hot Dutch Cheese, grated) or Mozerella, sliced thinly
- Freshly ground black pepper
- Chilli Flakes or a little finely sliced fresh red chilli* (optional)
- Basil leaves, washed, patted dry and torn.
- Sweetcorn* (optional)
- Grand padamo or Parmesan Cheese, grated, to serve (optional)
Boil the kettle
Carefully pour the boiling water into a pan
Add a pinch of salt and bring back to the boil
Add the pasta and cook according to the packet. If you’re using fresh pasta this won’t take very long, but if you’re using dried pasta it should take about 10-12 mins
Pre-heat the oven to Gas Mark 6 or 200 oC
Drain the pasta and put in an ovenproof dish
Mix in the can of soup or jar of mascapone sauce, the tuna and the sweetcorn if using
Sprinkle with the cheese and the chilli if using (don’t go mad with the chilli!)
Cook for about 20 mins or so until the top looks bubbly and golden
Serve sprinkled with a little fresh basil, freshly ground black pepper and grand padarmo or parmesan cheese
There’s something wonderfully comforting about serving this in a bowl, rather than on a plate. I also like a big dollup of mayonaise to dip it in.