Try our tuna pasta bake recipe then check out our vegetarian pasta bake and more comforting pasta bakes.
Ingredients
- fusilli 200g
- olive oil 1 tbsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- dried chilli flakes a good pinch
- chopped tomatoes 400g tin
- tuna in olive oil 200g tin, drained
- rosemary needles chopped to make 1 tsp (optional)
- mature cheddar 75g, grated
Method
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Step 1
Cook the fusilli following pack instructions, then drain well.
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Step 2
Heat the oven to 190C/fan 170C/gas 5. Heat the olive oil in a pan and cook the onion for 10 minutes until softened a little. Add the garlic and chilli flakes, and cook for 3 minutes. Add the tomatoes and half a tin of water, then simmer for 10 minutes. Season.
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Step 3
Stir the tuna into the sauce with the rosemary (if using) and drained pasta, and tip into a 26cm x 18cm baking dish. Scatter over the cheese then bake for 20-25 minutes or until piping hot and bubbling. Serve with a green salad, if you like.
Nutritional Information
- Kcals 474
- Fat 16.2g
- Saturates 6.4g
- Carbs 51.6g
- Sugars 8.6g
- Fibre 5.9g
- Protein 27.5g
- Salt 0.9g