Description
A delicious tuna pasta bake made with a mix of colorful vegetables and topped with cheese.
Ingredients
Scale
- 400 g (14 oz) dried pasta shapes (I used shells)
- 1 tbsp oil
- 1 large onion (peeled and chopped)
- 1 red bell pepper (de-seeded and chopped)
- 1 yellow bell pepper (de-seeded and chopped)
- 300 g (10 oz) canned tuna (albacore tuna if possible, drained and flaked)
- pinch salt and pepper
- 2 cloves garlic (peeled and minced)
- 2 tbsp tomato puree (paste for US)
- 1 tsp dried oregano
- 800 g (28 oz) tin finely chopped tomatoes
- 120 ml (1/2 cup) double (heavy) cream
- 100 g (1 cup) grated/shredded strong cheddar cheese
- 100 g (1 cup) grated/shredded mozzarella
- small bunch parsley (roughly torn)
Instructions
- Preheat the oven to 190C/375F (fan).
- Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
- Whilst the pasta is cooking, heat the oil on a medium heat in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
- Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree, and oregano. Stir and cook for 2-3 minutes.
- Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
- Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and top with a sprinkling of parsley before serving.
Notes
- This recipe can be customized with different vegetables or cheeses based on preference.
- For a spicier version, add some chili flakes or fresh chilies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 600
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg