Tuna Pasta Bake

Heart outline Heart 27 people Clock graphic 50 Min Cutlery circle Serves 4

This is a healthier version of a pasta bake that all the family will enjoy. It has a crunchy crumb topping and tuna in place of chicken 


  • 2 John West No Drain Fridge Pot Tuna Steak in Spring Water
  • 1 tbs olive oil 
  • 1 large onion, chopped 
  • 1 red pepper, sliced 
  • 2 cloves garlic, crushed or finely chopped 
  • 1 tin chopped tomatoes 
  • 1 tbs tomato puree 
  • 1 tsp dried oregano 
  • 400g penne pasta 
  • 1 courgette, sliced into half moons 
  • 50g fresh breadcrumbs (blitz a couple of slices of slightly stale bread in the food processor) 
  • 1 tbs chopped fresh parsley 
  • 1 heaped tbs grated fresh parmesan cheese 

Step 1

Preheat the oven to 170°C fan/190°C conventional/Gas 5 

Step 2

Add the olive oil to a saucepan over medium heat then fry the onion and red pepper until softened and lightly browned (about 7-8 minutes) 

Step 3

Meanwhile make the breadcrumbs by blitzing in a food processor or grate the bread into a large bowl. Sir in the parsley and parmesan cheese. 

Step 4

Add the garlic to the onions and peppers in the saucepan and cook for another 30 seconds then add the chopped tomatoes. Half-fill the tin with cold water and add to the pan. Stir in the tomato puree and oregano and bring to a gentle simmer for 10 minutes 

Step 5

Add the courgettes and cook for another 5 minutes or so 

Step 6

While the sauce is simmering, cook the penne until almost ready but not quite. Drain the pasta then tip it into the saucepan with the tomato sauce and stir well 

Step 7

Transfer half the pasta and sauce to a large ovenproof dish then add the tuna in an even layer. Top with the rest of the pasta and sauce, then scatter over the herby breadcrumbs. Place the dish on a baking tray and cook in the oven for 10-15 minutes until the top is crunchy and golden.


You could add a few handfuls of sweetcorn or roughly chopped spinach instead of the courgettes  – just add at step 5 

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