CHEESY TUNA PESTO PASTA BAKE
A different take on a family-favourite - Tuna Pasta Bake! The dish is transformed with an addition of pesto, cherry tomatoes and mozzarella. Simple to make, budget-friendly and certainly full of flavour, our Tuna and Pesto Pasta Bake is a fancier take on a more traditional pasta dinner!
Provided by Ieva
Categories Dinner Lunch Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 200°C Fan. Cook the pasta for 2 minutes less than stated on the packet and drain, reserving approx 100ml of pasta water.
- In a large bowl, mix the tuna, lemon juice, zest, pesto, halved tomatoes and 2/3 of spring onions. Season with salt and pepper. Mix in the cooked pasta and 100ml of pasta water.
- Transfer the mixture to an ovenproof dish. Tear the mozzarella ball into pieces and scatter across the top. Finally, add the remaining spring onions. Bake for 20 minutes until mozzarella melts and starts to brown slightly.
Nutrition Facts : Calories 615 kcal, Carbohydrate 62 g, Protein 34 g, Fat 26 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 44 mg, Sodium 678 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
CHEESY TUNA PESTO PASTA
Throw together some storecupboard ingredients and pop under the grill for a simple midweek meal
Provided by Good Food team
Categories Dinner, Pasta, Supper
Time 25m
Number Of Ingredients 5
Steps:
- Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
- When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.
Nutrition Facts : Calories 696 calories, Fat 27 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 1.5 milligram of sodium
KERRYANN'S TUNA PASTA BAKE
A delicious and affordable bake, that's really easy to put together - perfect family food.
Provided by Jamie Oliver
Categories Lunch & dinner recipes British Tuna Tomato Pasta bake Lunch & dinner recipes Mains
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
- Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it's done - it'll finish cooking in the oven.
- Drain the tuna and stir through the sauce, making sure you don't break it up too much. Season with a tiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
- Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.
Nutrition Facts : Calories 514 calories, Fat 16.8 g fat, SaturatedFat 6.6 g saturated fat, Protein 31 g protein, Carbohydrate 64.1 g carbohydrate, Sugar 10.4 g sugar, Sodium 1.3 g salt, Fiber 8.9 g fibre
ITALIAN-STYLE TUNA PASTA BAKE
Mouth-watering tuna pasta baked topped with grated cheddar and grated mozzarella! Different from the usual tuna pasta bake which calls for condensed soup. Very easy and very YUMMY!
Provided by Maileen 78
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
- Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
- Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time.
- While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
- When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix.
- Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown.
- ENJOY!
Nutrition Facts : Calories 940.9, Fat 33.4, SaturatedFat 15, Cholesterol 123.3, Sodium 1103.2, Carbohydrate 94.5, Fiber 9.3, Sugar 17.1, Protein 65.8
EASY TUNA PASTA BAKE
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
- While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
- Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g
TUNA ALFREDO WITH PENNE PASTA
This family invention is a favorite. It's quick, easy and only requires three core ingredients. The entire family loves this meal and always come running when they know this is being served. Serve with broccoli or fresh salad and garlic bread on side.
Provided by Angel Mom
Time 26m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot.
- Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
Nutrition Facts : Calories 793.6 calories, Carbohydrate 47.8 g, Cholesterol 109.4 mg, Fat 39.8 g, Fiber 2 g, Protein 62 g, SaturatedFat 16 g, Sodium 1443.3 mg, Sugar 5.9 g
TUNA PASTA BAKE
Recipe video above. When the cupboards are bare, and all you have is canned tuna, pasta and canned tomato, you can still make a wickedly delicious dinner! Customise to your hearts content - add vegetables, fresh herbs, chilli flakes, stir through cheese, olives, capers, sun dried tomatoes - get creative! See note 9 for a lower cal version, and Tuna Mornay for a CREAMY version!
Provided by Nagi
Categories Main
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 180C/350F.
- 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 skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
- Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
- Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
- Turn the stove off, add pasta, stir in.
- Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
- Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
- Stand for 3 minutes then serve!
Nutrition Facts : ServingSize 374 g, Calories 411.66 kcal, Carbohydrate 46.92 g, Protein 32.37 g, Fat 11.58 g, SaturatedFat 4.77 g, Cholesterol 55.62 mg, Sodium 1096.8 mg, Fiber 5.32 g, Sugar 9.69 g
GRILLED TUNA WITH BASIL PESTO
Provided by Giada De Laurentiis Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to 400 degrees F.
- Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest.
- Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.
- Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto.
TUNA AND PESTO PASTA BAKE
Make and share this Tuna and Pesto Pasta Bake recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain.
- Heat oil in a large frying pan over medium heat. Add onions, garlic and celery. Cook, stirring, for 2 minutes or until onion is soft. Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring, for 2 minutes or until spinach just wilts. Add pasta to pan with tuna (undrained). Season with salt and pepper. Toss gently to combine.
- Spoon mixture into an 8 cup-capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.
Nutrition Facts : Calories 765.8, Fat 17.6, SaturatedFat 4.9, Cholesterol 47, Sodium 486.7, Carbohydrate 114.2, Fiber 17.9, Sugar 3.3, Protein 41.3
TUNA PESTO PASTA
Creamy tuna pesto pasta made with cupboard ingredients, ready in less than 15 minutes. And so delicious!
Provided by Adina
Categories Pasta and Rice
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta according to the packet's instructions. Drain the pasta reserving about 250 ml/ 1 cup of the cooking water.
- Sauce: In the meantime, place the pesto, cream cheese, and drained tuna in a small saucepan. Add about 125 ml/ ½ cup of the water to the sauce and heat gently while stirring all the time.
- Mix the sauce and the cooked pasta. Add a little more pasta water if necessary, the sauce should coat the pasta.
- Adjust the taste with lemon juice, salt, and pepper.
- Serve sprinkled with Parmesan.
Nutrition Facts : ServingSize 1 g, Calories 621 kcal, Carbohydrate 78 g, Protein 30 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 45 mg, Sodium 401 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 12 g
TOMATO TUNA PASTA BAKE
An easy pasta bake with tuna and creamy tomato sauce, all topped off with lots of lovely cheddar cheese. A great weeknight dinner!
Provided by Nicky Corbishley
Categories Dinner
Time 55m
Number Of Ingredients 15
Steps:
- Preheat the oven to 190c/375f. 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.
Nutrition Facts : Calories 580 kcal, Carbohydrate 65 g, Protein 32 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 79 mg, Sodium 585 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
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From healthyfood.com
4.8/5 Total Time 35 minsCategory MainsCalories 416 per serving
- 1 Cook pasta following packet directions. Lightly grease an ovenproof dish (see tips). Preheat oven to 190°C.
- 2 To make sauce, melt spread in a pan. Stir in flour. Cook for 1 minute then gradually add milk to make a thick sauce. Remove from heat and stir in herbs and half the cheese.
- 3 Add drained pasta to sauce with remaining ingredients. Spoon into baking dish. Top with remaining cheese and bake for 20-25 minutes or until lightly golden. Serve sprinkled with parsley and Warm winter salad on the side (see tips).
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- Cook spaghetti noodles as per package instruction just until al dente. Drain water and set aside.
- Meanwhile, in a large skillet over medium heat, add olive oil. Saute onion and garlic until translucent and aromatic.
- Pour in canned tuna including the oil. Stir and cook for 2 minutes. Add the mushrooms and cook for another 2 minutes.
- Add basil pesto sauce and season with salt and ground pepper as needed. Cook for another minute and turn the heat off.
TUNA PESTO PASTA - FLAVORFUL HOME
From flavorfulhome.com
Ratings 1Total Time 30 minsCategory Main CourseCalories 684 per serving
- Gather the ingredients. In a large pot filled with water cook pasta according to the package's directions. Cover the pot with a lid to bring water to boil faster. While pasta is cooking, wash and rinse the beet greens. Remove the large stems.
- In a food processor, place beet greens and pecans. Pulse several times till crushed, open, scrape the sides. Add olive oil and salt, pulse a couple of times.
- Shred the cheese. Drain tuna, using fork mush into smaller pieces while still in the can—Preheat the oven to 375F degrees.
- Once pasta is cooked, drain and place in the oven-safe baking dish. Add pesto, one cup of shredded cheese, drained tuna. Mix well to combine. Add one more cup of cheese as the top layer, spread evenly.
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- In a food processor or blender, combine all the ingredients for the homemade pesto: basil, garlic, nuts, cheese, and olive oil. Process until finely chopped. Season with salt and pepper, and set aside.
- In a small pan, mix the tuna with oil and the freshly made basil pesto. Turn off the heat. Toss the mixture in the freshly cooked pasta. Transfer to a bowl, and garnish with Parmesan cheese.
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- In a boiling water, add oil and salt then add the pasta penne cover and reduce the fire on medium heat. Cook the pasta for 7 minutes or follow the instructions on the pasta bag.
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- Finely chop the basil leaves, olives and sun dried tomatoes and the capers, then pulse together with a little olive oil in a food processor to a thick rough consistency (you don’t want it too smooth) Add more olive oil if it seems too dry.
- Peel and slice the two garlic cloves and put in a frying pan or skillet with 3-4 tablespoons of heated olive oil when the garlic starts to soften add the olive mixture.
- Break up the tuna with a fork, add it to the frying pan and mix it well with the pesto and add the cut fresh tomatoes. Let the sauce cook for a few minutes on a moderate heat uncovered until the tomatoes start to soften.
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4.8/5 (5)Total Time 35 minsCategory Dinner, LunchCalories 493 per serving
- Cook the pasta according to package instructions. 5 minutes, before the end, add broccoli florets. Cook until both the pasta and broccoli are ready. Drain when ready.
- While waiting for the pasta to cook, preheat the oven to 400° Fahrenheit (200° Celsius). Then, mix together about an ounce of shredded cheese with half and half and sour cream. Set aside.
- Put the pasta and broccoli back into the same pot (but if too full choose a larger one or a large bowl instead). Add herbs de Provence, celery salt, black pepper, drained sweetcorn, drained tuna and the sour cream mixture. Mix until well combined.
- Pour into a casserole dish or any oven-proof dish, large enough to hold the mixture. Cover with cheese and bake in a preheated oven at 400° Fahrenheit (200° Celsius) for 20 minutes or until the cheese is nice golden brown and you can see the sauce bubbling away.
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- Bring 1 litre water to the boil, break the cauliflower into large florets then place in the boiling water and cook for 5-10 minutes, until tender. Drain the cauliflower in a sieve over a bowl, keeping the water.
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