Tuna and Vegetable Pasta Bake

Tuna and Vegetable Pasta Bake


20 people made this

About this recipe: A simple, yet delicious pasta bake. Tuna, vegetables and pasta are topped with mozzarella and seasoned breadcrumbs, before being baked to perfection.


Serves: 8 

  • 225g penne pasta
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 sticks celery, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, crushed
  • salt, to taste
  • ground black pepper, to taste
  • 4 tablespoons sherry
  • 225g kale, stems removed and leaves coarsely chopped
  • 1 (400g) tin potato and leek soup
  • 250ml vegetable stock
  • 1 (185g) tin tuna packed in water, drained
  • 115g grated mozzarella cheese
  • 40g herb seasoned breadcrumbs

Prep:30min  ›  Cook:25min  ›  Ready in:55min 

  1. Preheat oven to 190 C / Gas 5. Lightly grease a 2 litre baking dish.
  2. Bring a large pot of salted water to the boil, add penne pasta and cook 10 minutes or until al dente; drain.
  3. Heat the oil in a large frying pan over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and pepper and continue cooking for another 5 minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
  4. Transfer pan mixture to a large bowl. Mix in the cooked pasta, soup, vegetable stock and tuna. Pour mixture into the prepared baking dish. Top with a layer of mozzarella followed by a layer of breadcrumbs. Bake uncovered in the preheated oven for 25 minutes.

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