Best Italian Tuna Pasta Bake Recipes

Italian-Style Tuna Pasta Bake image

Provided by Maileen 78

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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!

Nutrition Facts : Calories 940.9, Fat 33.4, SaturatedFat 15, Cholesterol 123.3, Sodium 1103.2, Carbohydrate 94.5, Fiber 9.3, Sugar 17.1, Protein 65.8

Italian Tuna Pasta Bake image

Provided by PSU Lioness

Categories Tuna

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups fusilli (or any other kind of pasta)
1/2 onion, peeled and finely chopped
2 tablespoons butter
1 tablespoon cornflour
1/2 cup water
1 (14 ounce) can low-sodium tomato soup, condensed
1 pinch mixed herbs
1 -2 tablespoon chopped fresh parsley
1 (7 ounce) can tuna, drained and flaked
fresh ground black pepper
1/2 onion, peeled and finely chopped
2 tablespoons butter
2 tablespoons plain flour
one and a quarter cups milk
2 cups Baby Spinach, chopped
1 cup cheddar cheese, grated, plus a little extra for the topping

Steps:

Preheat the oven to 350°F
Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
Melt the butter in a saucepan and sauté the onion until soft.
Stir the corn flour into the water until dissolved, then add to the onion pan along with the tomato soup.
Bring to a boil, add the herbs and then cook gently, stirring for five minutes.
Mix in the flaked tuna and heat through. Season to taste.
Mix into cooked pasta.
For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent.
Add the flour and continue stirring the mixture all the time.
Gradually pour in the milk and keep stirring until the sauce is thickened and smooth.
Add the chopped spinach and stir until wilted.
Remove from the heat and stir in the 2 c grated Cheddar cheese.
Grease a baking dish and add the tuna and tomato mixed with the pasta, and then pour the spinach sauce over top.
Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.
This can also be frozen. Assemble casserole but do not sprinkle with cheese or bake. Thaw in refrigerator before baking. Sprinkle with cheese and bake according to normal instructions.