Tuna Pasta Bake

Ingredients

Scaled for your household (5 portions) · original serves 5

• Olive oil2 tbsp
  Original recipe breakdown · used in multiple steps

  • 1 tbsp olive oil
  • Olive oil for drizzling — for drizzling
• Garlic cloves2
  minced
• Brown onion1
  small, finely diced
• Tinned diced tomatoes800 g
• Tomato puree (paste) (optional)1 tbsp
  optional
• Water185 ml
  tap water
• Italian herbs1 tbsp
• Salt1 tsp
• Black pepper½ tsp
• Tuna in oil425 g
  preferably in oil, drained
• Dried pasta200 g
  or other pasta
• Mozzarella150 g
  shredded

Method

1. 1

   Preheat the oven to 180°C. Cook the pasta for one minute less than the packet directions, then drain and set aside.

   180°C
2. 2

   While the pasta cooks, heat the olive oil in an ovenproof frying pan over medium-high heat. Add the garlic and onion and cook for about 3 minutes until golden.

   3 min
3. 3

   Add the crushed tomatoes, water, herbs, salt, black pepper and tomato paste if using. Bring to a simmer, reduce the heat to medium and cook for about 5 minutes until slightly thickened.

   5 min
4. 4

   Turn off the heat and stir in the drained pasta. Fold in the tuna gently so some larger pieces remain intact.

5. 5

   Drizzle lightly with olive oil if using, scatter the mozzarella over the top and bake for about 20 minutes until bubbling and golden.

   20 min 180°C
6. 6

   Let the pasta bake stand for about 3 minutes before serving so the sauce settles slightly.

   3 min