Tuna Pasta Bake

Tuna Pasta Bake

28 reviews, 4.6 star(s). 96% would make again

Ready in 45 minutes; part of Pantry Recipes collection

A homey warming dish of Tuna and pasta topped with a rich tomato sauce and Mozzarella Cheese and baked till golden.


1 185-gram can (6.5 oz) Tuna; (reserve brine)
1 400-gram can (14 oz) Tomatoes
1 small Onion
200 grams (1.75 cup) Mozzarella; sliced
200 grams (3.5 cups) Farfalle
1 tablespoon Parsley
3 cloves Garlic; crushed
Salt; to season
Black pepper; to taste
2 tablespoons Sugar
1 tablespoon Malt vinigar; reduction
1 tablespoon Oregano
1 tablespoon Olive oil
4 tablespoons Mayonnaise
2 tablespoons Pesto; (optional)
1/2 tablespoon Tomato puree
50 grams (1/2 cup) Parmesan cheese

Original recipe makes 4 Servings



Turn on your oven and preheat to 200 C.

Start by making the tomato sauce.

In a heavy bottomed saucepan add the olive oil and bring to a low heat. Add the chopped onion and cook gently until softened and without colour (about 10 minutes). Add the crushed garlic, oregano and continue to cook for a further minute keeping the heat low. Next add the malt vinegar and reduce until almost completely evaporated.

Add the tuna brine, turn up the heat and reduce until almost completely evaporated. There should be almost no liquid left at this stage, but the contents of the pan should be moist. Turn the gas down again to a low heat.

In goes the tomato puree, mixing in briskly with a wooden spoon. Cook the tomato puree until you see the oil begin to separate. Back up with the heat.

Add the can of tomatoes and simmer on a medium heat, slightly reducing to the consistency of ketchup. Season with salt, black pepper and sugar. (Taste for seasoning and adjust if necessary)

Meanwhile cook the pasta until slightly underdone. Warm through a shallow oven proof dish in the preheated oven.

Drain the pasta and return to the pan. Gently combine the tuna, mayonnaise, pesto and parmesan.

Transfer the pasta and tuna mix to the warmed shallow oven proof dish and pour over the tomato sauce.

Top with the sliced Mozzarella and sprinkle with the chopped parsley. Reserve a little parsley for garnishing before serving.

Bake for about 25 minutes until the Mozzarella has melted and golden in colour.

Sprinkle with the reserved parsley and serve with a crisp green salad, crusty bread and a glass of your favourite wine or beer.

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Calories Per Serving: 489 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great recipe. My kids love it! Thanks
quen43 2y ago

Looks like I'm in the minority, but this just wasn't my cup of tea. The tomato sauce had a really great flavor, to the point that I wished there was more of it. Amidst cheese and tomato and mayo, the tuna flavor was strangely absent. It was stronger the next day, but just didn't seem to fit in.
dakotarussell 2y ago

Very nice.
RachyLockwood 2y ago

Absolutely fabulous. To my fellow Americans: just google the measurement conversions and then approximate the best you can. You won't be sorry!!!
Sujen 2y ago

Jayremy 2y ago

Made this for the first time, never made a tuna pasta bake before. Was very easy and very tasty. Boyfriend loved it!
mash85 2y ago

Yummy and fairly simple to make. I used two cans of tuna though.
Tsroque 3y ago

Looks good, can taste it even before trying it!
theGeorge78bigoven 4y ago

I love pasta dishes and this is one of the best, absolutely beautiful!!
Jack250285 4y ago

Love this pasta recipe. Everyone fights for the leftovers! Now i only use this base sauce for all my pasta. I just change the meat and it comes out so delicious. Thanks for this great recipe!
Twistedmama 4y ago

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