Tuna And Vegetable Pasta Bake Recipes

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EASY TUNA PASTA BAKE



Easy Tuna Pasta Bake image

Looking for an easy midweek dinner option? Try this extremely simple yet delicious creamy tuna pasta bake with lots of Parmesan cheese.

Provided by Fioa

Categories     Seafood     Fish     Tuna

Time 45m

Yield 4

Number Of Ingredients 9

1 (14.6 ounce) package penne pasta
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 (5 ounce) cans tuna, drained and flaked
1 cup heavy whipping cream
salt and ground black pepper to taste
½ teaspoon ground nutmeg
1 ¼ cups grated Parmesan cheese

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 AND VEGETABLE PASTA BAKE



Tuna and Vegetable Pasta Bake image

It was a cold and raining Saturday afternoon and I could not be bothered going shopping so this is what I came up with. The fresh veggies can easily be subbed with canned or frozen.

Provided by happygurl06

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

500 g penne pasta, cooked
425 g tuna in water, drained
1 onion, finely chopped
1 large carrot, finely chopped
2 stalks celery, finely chopped
1 teaspoon basil
1 teaspoon oregano
1 tablespoon olive oil
1 tablespoon low sodium chicken stock powder
1 (325 g) can corn kernels, drained
2 cups broccoli florets
425 g diced tomatoes
2 tablespoons tomato paste
1/2 teaspoon crushed pepper
2 cups white sauce
1 cup grated cheese

Steps:

  • Heat oil in a non stick fry pan.
  • Sauté the onion, carrot and celery until onion is opaque.
  • Add in the basil, oregano and pepepr and cook for 1 minute.
  • Add the tomato paste and cook one minute.
  • Add the can of diced tomatoes and stock powder, stir well.
  • Half fill the can of tomatoes with water and add to the pan.
  • Cook on low heat for 30 minutes, stirring occasionally.
  • Throw in the corn, tuna and broccoli and mix in the cooked pasta.
  • Transfer to a baking dish, evenly pour over the white sauce and top with grated cheese.
  • Bake in a moderate oven for 20 minutes until cheese is nice and golden brown.

Nutrition Facts : Calories 685.1, Fat 20.3, SaturatedFat 6.5, Cholesterol 47.6, Sodium 970.1, Carbohydrate 96.8, Fiber 12.8, Sugar 8.5, Protein 33.4

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