Tuna Tomato Pasta Bake
This is such an easy dinner or lunch idea that is perfect for your next meal prep or weeknight meal! Made with ingredients that you probably already have in your pantry.
Ingredients
- 1 cup1 cup1 cup Pasta, uncooked
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.25 whole0.25 whole0.25 whole Onion, diced
- 1 cup1 cup1 cup White Mushrooms, sliced
- 200 grams200 grams200 grams Crushed Tomatoes
- 1 Tbsp1 Tbsp1 Tbsp Tomato Paste
- 1 tsp1 tsp1 tsp dried Oregano
- 100 grams100 grams100 grams Canned Tuna, drained
- 2 Tbsp2 Tbsp2 Tbsp Parmesan Cheese
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Process
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 180C/350F.
- Bring a pot of water to a boil. Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
- Meanwhile, make the sauce. Heat an ovenproof pan over medium high heat. Add onion and mushrooms, cook for 3 minutes until golden.
- Add tomato, tomato paste, herbs, salt and pepper. Stir, bring to simmer, lower heat to medium and simmer for 5 minutes (stir every now and then) until it thickens.
- Stir in tuna and pasta. Add to an oven proof baking dish (or can leave in pan if it is ovenproof).
- Sprinkle with cheese then bake for 15-20 minutes until golden and crusty.
- Stand for 3 minutes, then serve & enjoy!
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About This Recipe
Show nutritional information
Coconut Free Entrées Nut Free Pescetarian Seafood Shellfish Free Sugar Alcohol Free Sugar FreeThis is our estimate based on online research. | |
Calories: | 1131 |
Fat: | 30 g |
Carbohydrates: | 61 g |
Protein: | 150 g |
Cholesterol: | 12 g |
Sodium: | 2335 mg |
Fiber: | 16 g |
Sugars: | 2 g |
Sugar Alcohol: | 0 g |
Calculated for total recipe. |
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