Cheesy Tuna Pasta Bake

Name: Cheesy Tuna Pasta Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: British
Ingredients: 2¼ tsp Salt; 11½ oz Fusilli; 1 tbsp Olive Oil; 1 Onion; 2 cloves Garlic; 1¾ lb Canned Tomatoes; ¼ tsp Black Pepper; 3 Tunas; 7 oz Corn; 4 oz Cheddar Cheese

By Eatpace

Pasta, tuna and corn bake in a tomato sauce under a layer of cheddar. The sauce cooks while the pasta boils, so the bake needs just a short stint in the oven.

Total: 40 min; 10 prep · 30 cook
Serves: 4; Scale it below
Calories: 611; kcal per serving
Protein: 37g; per serving

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Tuna and corn pasta bake in tomato sauce with melted cheddar on top.

40 min

Method

6 steps Oven 425°F 10 min prep · 30 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Bring a large pot of water to a boil.

Cook

Step 2. Add most of the Salt and the Fusilli to the boiling water. Cook until just shy of tender, about 2 minutes less than the package directions, then drain.
Step 3. Meanwhile, heat the Olive Oil in a large skillet over medium heat. Add the Onion and cook until softened, about 5 minutes. Add the Garlic and stir until fragrant, about 30 seconds.
Step 4. Add the Canned Tomatoes, remaining Salt and Black Pepper. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 8 minutes.
Step 5. Fold the drained pasta, Tuna and Corn into the sauce. Transfer to a baking dish and scatter the Cheddar Cheese over the top.
Step 6. Bake until the sauce bubbles at the edges and the cheese is melted and browned in spots, about 15 minutes. Let stand briefly before serving.

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Tips

Swap it

Use drained canned salmon instead of tuna if you prefer.

Good to know

Undercook the pasta slightly so it stays tender rather than soft after baking.

Leftovers

Refrigerate leftovers promptly for up to 3 days and reheat until steaming hot.

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