Simple Tuna Pasta Bake

Who doesn’t love a good pasta bake? Carb free people look away now, I know that you don’t. Or maybe you pretend that you don’t. The sort of pasta bakes that I don’t like are the super creamy ones. The cheese/béchamel/carbonara bakes. Give me a spicy tomato dish any day- particularly if there’s some fish in there. So this dish ticks all of the boxes. It’s actually adapted from a recipe I found in a Slimming World magazine. Even if you aren’t trying to lose weight I do find that their magazine has loads of great recipes in- give them a try if you get chance, or just take some inspiration from them.
 I reckon that this would be an ideal dish for a family when you’re trying to get your kids to eat healthily- and it has the huge plus that once in the oven it takes care of itself. We served it with steamed broccoli, but feel free to replace this with any other green veg, or even a salad…
Ingredients (serves 4- 6)
  • 300g wholemeal pasta
  • 1 can chopped tomatoes (mine was 400g)
  • 2 cans of tuna, drained (400g total)
  • 2 courgettes, chopped into chunks
  • 1 can sweetcorn (mine had 114g corn inside)
  • 1 fresh red chilli, finely chopped
  • 16 jarred olives, I used a mix of green and black
  • 2tsp dried Italian herbs
  • Black and white pepper, to taste
  • Fresh basil, to top
  • 1x 125g ball of mozzarella
  • 4 spring onions, snipped up using scissors
  • Preheat the oven to 200*c, and bring a large pot of water to the boil. Boil the pasta until nearly cooked, this takes around 6 minutes.
  • Drain the pasta, and return to the pan. Stir in the tinned tomatoes, tuna, courgette, corn, olives, dried herbs, chilli, and pepper.
  • Pour the mixture into a large ovenproof dish, and tear up the mozzarella to sprinkle on top (at this point I also added some more chilli flakes, some black and white pepper, and also some smoked paprika- tastes great, but isn’t essential if you don’t have any!). Bake in the preheated oven for 30 minutes, until the cheese has melted.
  • Top with torn up basil, and the chopped spring onions, and serve with your chosen side…

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