Tuna Pesto Pasta Tray Bake (Edit recipe)

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A cosy tuna pesto pasta bake packed with broccoli, zucchini, mushrooms, spinach and plenty of flavour. It’s one of those easy oven dinners that feels comforting and requires very minimal effort, which we loooooove. Perfect for a quick dinner, meal prep, or when you want something nourishing that still tastes very delishiosoooo !!

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PREP TIME

5 minutes

COOK TIME

40 minutes

INGREDIENTS

12

Serves: 4

Ingredients

250 grams Pasta
1 cup White Mushrooms, Raw, sliced
1 whole Broccoli, chopped small
1 whole Zucchini, sliced
425 grams Tuna, Canned, drained
0.5 cup Basil Pesto
2 tsp Garlic, I use minced
1.5 cups Vegetable Stock, honestly use whateva stock you like!
1 cup Hot Water
1 Tbsp Lemon Juice
2 cup Baby Spinach
0.5 cup Parmesan Cheese, can also use mozzarella or any other grated cheese

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 200°C fan forced.
Add pasta, mushrooms, broccoli, zucchini, tuna, pesto, garlic, stock, boiling water, lemon juice, baby spinach, salt and pepper to a large baking dish.
Mix well and make sure the pasta is mostly submerged in the liquid.
Cover tightly with foil and bake for 25-30 mins, checking halfway and give a quick stir.
Remove from the oven and stir well. If the pasta still looks quite firm or dry, add another 1/4 to 1/2 cup boiling water.
Sprinkle over cheese. Bake uncovered for another 10-12 mins, or until top is golden.
Let it sit for 5 mins to cool, before serving. Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	460
Fat:	18 g
Carbohydrates:	21 g
Protein:	45 g
Cholesterol:	12 g
Sodium:	1035 mg
Fiber:	6 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.