Tuna and Pasta Bake Recipe
This Tuna and Pasta Bake combines tender pasta shells, creamy mushroom sauce, and hearty tuna topped with a crispy cheese breadcrumb crust for an easy and delicious family meal.
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Ingredients
1 Onion (large & chopped)
1 Garlic clove (crushed)
2 tbsp Olive Oil
1 cup Mushrooms
1/2 cup Peas (frozen)
200g Tuna (drained)
410g Cream of Mushroom Soup
1 cup Pasta Shells
1/2 cup Cheese (grated)
1/2 cup Bread Crumbs
Parsley (for garnish)
Salt & Pepper to Taste
Instructions
- Pasta: Preheat your oven to 180°C. Cook 1 cup pasta shells in boiling salted water for 8 minutes. Drain well.
- Filling: Heat 2 tbsp olive oil in a pan. Sauté 1 large chopped onion and 1 crushed garlic clove until soft.
- Add 1 cup mushrooms and cook until lightly browned.
- Stir in 1/2 cup frozen peas, 410g cream of mushroom soup, and 200g drained tuna. Season with salt and pepper to taste.
- Add the cooked pasta to the mixture and combine well.
- Assembly: Spoon the pasta and tuna mixture into an ovenproof dish.
- In a small bowl, mix 1/2 cup grated cheese, 1/2 cup breadcrumbs, and chopped parsley to taste. Sprinkle evenly over the top.
- Bake for 20 minutes or until golden brown.
- Serve hot, garnished with extra parsley, alongside a fresh salad.
Hints & Tips
- Cook pasta until just tender – Slightly undercooking the pasta prevents it from becoming too soft during baking.
- Mix up the cheese – Try cheddar, mozzarella, or a blend for different flavour profiles.
- Add crunch – For a crispier topping, mix a little melted butter into the breadcrumb mixture before sprinkling.
- Make it ahead – Assemble the bake, cover, and refrigerate until ready to cook, adding a few extra minutes to the baking time.
- Boost the veg – Add chopped spinach, corn, or diced capsicum for extra colour and nutrition.
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