Tuna and Tomato Pasta Bake


July 31, 2017

A classic recipe which has the twist of half-fat ingredients like crème fraiche to

make it a healthier option. It’s also quick to make as it uses kitchen cupboard essentials like

dried pasta, canned tomatoes and tuna. Serve with a simple green salad.

This delicious recipe was created by Azmina Govindji for Love Canned Food.

  • Prep: 15 mins
  • Cook: 25 mins
  • Serves: 4 Servings


1Cook the pasta according to packet instructions.

2Heat the oil in frying pan, add the onion and cook over a gentle heat for 5- 10mins or until soft. Add garlic and cook for a further minute.

3Add tomatoes, tomato puree, sweetcorn and seasoning and cook, over a medium heat, stirring occasionally for 15mins until the sauce starts to thicken.

4Combine the cooked pasta, tuna, tomato sauce and fresh basil (if using), mix until combined then transfer the mixture into a shallow ovenproof dish.

5Mix the breadcrumbs and cheese and sprinkle over the pasta mixture. Pop under a medium hot grill for 10mins or until golden brown.

Nutritional information

Energy (kcal) 624
Fat (g) 9
Sat fat (g) 2.5
Carbs (g) 93
Sugar (g) 15.5
Fibre (g) 8
Protein (g) 39
Salt (g) 0.8


2 x 400g canned chopped tomatoes

1 x 198g canned sweetcorn, drained

2 x 160g canned tuna in spring water, drained

350g dried pasta (penne or twists)

1 tbsp olive oil

1 large onion, peeled and finely chopped

1 fat clove garlic, crushed or finely chopped

1 tbsp. tomato puree

Pinch salt

Black pepper to taste

2 tbsp freshly chopped basil (optional)

75g breadcrumbs

75g half fat cheddar, grated


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