Tuna Pasta Bake

4.6 of 5 (8)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.2
  • Total Fat: 14.3 g
  • Cholesterol: 54.0 mg
  • Sodium: 440.7 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 5.5 g
  • Protein: 27.5 g

View full nutritional breakdown of Tuna Pasta Bake calories by ingredient


Baked in the oven for a crispy top. Baked in the oven for a crispy top.
Number of Servings: 4


    1 Large Onion, chopped roughly
    1 Leek, trimmed and sliced
    1 Can of Tuna in Sunflower/light oil
    1 x400g Tin of Plum tomatoes, chopped
    1 tbsp dried Oregano
    1/4 tsp sugar
    50g Tomato Puree
    2 cups sliced mushrooms
    2 cups frozen peas and carrots
    200g Pasta
    100g Grated Cheddar Cheese (optional)


Put the peas and carrots in a large saucepan and fill pan with boiling water. Bring pan back to boil and simmer for 2 minutes. Add the pasta and cook for 1/2 the time the packet says.

Meanwhile, fry the onions in a little of the tuna oil until clear, add the leeks and fry until soft, add the mushrooms and soften gently. Add the drained tuna and fry for a minute or two.

Add the Tomatoes and herbs and bring to the boil. Simmer for 2 minutes then add the tomato puree (paste) and the sugar.

Drain the pasta and veg well. Mix together with the tuna/tomato mix until thoroughly combined.

Pop the whole lot into a casserole/oven proof dish and sprinkle the top with cheese (if using). Pop in a hot oven (200C/ gas mark 7) for 20 minutes until the cheese has melted and gone stringy and the whole thing is hot through.

This makes 4 hearty portions or eight lunch portions. Leave the cheese off to decrease the calories (but it's much nicer with).

Number of Servings: 4

Recipe submitted by SparkPeople user DRAGONBROOD.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    very tasty and easy to make - 6/19/09

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    yummy - 7/8/20

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    Excellent, much more tasty than ready made sauce. Easy to make, we exchanged the peas etc for sweetcorn. And we added crushed up plain potsto crisps to the cheese topping to give a crunchy crust. Will definitely make this again, and may jig the ingredients to include garlic as well. - 1/10/20

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    Good - 7/11/19

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    The only changes I made was with the tomatoes, I don't usually use plum tomatoes and artichokes instead of leeks (none on hand). I was very pleased with the results. Thanks! - 5/27/19