Healthy Tuna Pasta Bake
This healthy tuna pasta bake is a quick and easy dinner, perfect for busy weeknights!
Servings: 4
Calories: 268kcal
Ingredients
- 2 cups dry fusilli (200 g / 7 oz)
- 2 (12 oz) cans of tuna (1 cups / 250 g / 9 oz drained)
- ¾ cup shredded cheese (90 g / 3 oz)
- 1 (14 oz) can of diced tomatoes (400g)
- 1 scallion (spring onion)
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Pre-heat your oven to 400 °F / 200 °C / 180 °C fan oven.
- Boil pasta in water on the stove top following the instructions on the package. Drain off any excess water, and transfer the cooked pasta to a square 9-inch casserole dish.
- Add the seasoning, drained tuna, canned diced tomatoes and chopped scallions to the casserole dish, and stir to combine the ingredients thoroughly.
- Lastly, cover the top of the dish with shredded cheese, and place it in the oven. Bake for 20-30 minutes, or until the cheese on top is melted and slightly golden.
- Remove the tuna pasta bake from the oven, and leave it to rest for 10 minutes before serving it with your favorite side dishes.
Video
Notes
- Cook the pasta al dente before adding it to your casserole dish. If you add it to the oven raw, it will unfortunately not cook through, and will remain solid.
- Make sure to drain the tuna thoroughly, and the same with the cooked pasta. If not, the pasta bake could be very watery.
- You can store leftover tuna pasta bake in a sealed container in a refrigerator for up to 4 days, or in a freezer for up to 6 months.
Nutrition
Calories: 268kcal | Carbohydrates: 28g | Protein: 26g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 782mg | Potassium: 445mg | Fiber: 2g | Sugar: 4g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 167mg | Iron: 3mg