Tuna and vegetable pasta bake

    55 min

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

    32 people made this

    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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    Reviews in English (38)


    Great recipe! I altered some of the ingredients as I didn't have everything required, but it was still ended up tasting great: * didn't have the soup, so used milk; * added a dash of chilli powder; & * used broccoli instead of kale. I also more than doubled the pasta required (must have bigger appetites than the author!). March 23, 2008 - I have made this recipe several more times with all the ingredients to hand, except I cannot source Kale. Continued using broccoli instead - tastes fantastic. Thanks.  -  06 Feb 2008  (Review from Allrecipes US | Canada)


    This recipe was amazing! It has now become a new kale favorite. We have an abundance of kale in our garden right now and we will be making this again for sure. I followed the recipe closely and I found that the cooking times for the veggies were too long. I used Campbells Gardennay's Leek and potato soup and some homemade veggie stock. It turned out beautifully. For the next time I might broil the dish for a few minutes to brown the cheese a bit. It might be good with a combination of mozzarella and cheddar or some parm. Yummy, yummy, yummy!  -  25 Jun 2008  (Review from Allrecipes US | Canada)


    This is very good. I used cream of asparagus soup in place of the leek soup and escarole in place of the kale. Very yummy. Will definately be making this again.  -  08 Apr 2009  (Review from Allrecipes US | Canada)