Tuna Pasta Bake

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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
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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.

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