Dinner - Tuna tomato pasta bake uk recipes

Author: Kenneth Wallace  

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes A simple dish of pasta shells with a buttery tomato sauce, tuna and ricotta, all baked with a cheesy parmesan crust. A simple family meal to fill hungry stomachs This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard

Tuna & tomato pasta bake

Olympic cyclist Laura Trott's favourite calcium-rich comfort food feast that's cooked in 20 minutes. A simple family meal to fill hungry stomachs
Provided by: Laura Trott
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

• 500g pasta
• 120g can tuna in olive oil
• 1 large onion , chopped
• 500ml milk
• 4 tbsp flour
• 150g extra mature cheddar , grated
• ½ tsp mustard powder
• 325g can sweetcorn , drained
• 2 tomatoes , halved and sliced

Nutrition:

• Calories: 602 calories
• Fat: 14 grams fat
• Saturated Fat: 7 grams saturated fat
• Carbohydrate: 89 grams carbohydrates
• Sugar: 12 grams sugar
• Fiber: 8 grams fiber
• Protein: 27 grams protein
• Sodium: 0.7 milligram of sodium

How to cook:

1. Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
2. When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
3. Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.

Notes: Tuna Pasta Bake | Sainsbury's Recipes, Ingredients · 300g fresh egg penne · 500g tomato and herb pasta sauce · 3 x 120g tins tuna steak in springwater, drained and flaked · 325g tin sweetcorn in water,

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tuna and tomato pasta casserole

Creamy Tomato Tuna Pasta Bake

An easy tuna pasta bake with tuna and a creamy tomato sauce, all topped off with lots of
Duration: 3:28

Pasta with tuna & tomato sauce

This low fat, tasty pasta supper can be rustled up from tins and packets in the storecupboard
Provided by: Good Food team
Total time: 35 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, finely chopped
• 400g can chopped tomatoes with herbs
• ½ tsp chilli powder
• 1 tsp sugar
• 500g pkt pasta bows
• 100g can tuna, drained
• handful of basil leaves, optional

Nutrition:

• Calories: 553 calories
• Fat: 10 grams fat
• Saturated Fat: 1 grams saturated fat
• Carbohydrate: 102 grams carbohydrates
• Sugar: 1 grams sugar
• Fiber: 5 grams fiber
• Protein: 21 grams protein
• Sodium: 0.52 milligram of sodium

How to cook:

1. Heat the oil in a pan, throw in the onion and cook for a couple of minutes. Stir in the garlic, tomatoes, chilli and sugar. Season with salt and pepper and bring to the boil. Give it a good stir, then reduce the heat and simmer for 5 minutes.
2. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Flake the tuna into the sauce and heat through. Drain the pasta, return to the pan and stir in the sauce and basil leaves if you have any. Serve with a generous grinding of pepper.

Notes: Spicy Tuna and Tomato Pasta Bake with Black Olives, Ingredients · Wholemeal Pasta. 140 g · Tomato Sauce. 240 g · Tuna in Brine. 100 g · Black Olives. 60 g · Chilli Flakes. 2 pinches · Oregano

Tuna & sundried tomato pasta bake

An easy storecupboard supper, that can be out of the oven and on the dinner table in 25 minutes
Provided by: Chelsie Collins
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 9

Ingredients:

• 500g dried rigatoni (or any other short pasta)
• 2 x 400g cans chopped tomatoes
• 4 thyme sprigs, leaves only
• 300ml double cream
• 280g jar sundried tomatoes, drained and quartered
• 198g can no-added-salt sweetcorn, drained
• 3 x 120g cans tuna in spring water, drained
• 100g cheddar, grated
• 50g parmesan, grated

Nutrition:

• Calories: 813 calories
• Fat: 38 grams fat
• Saturated Fat: 22 grams saturated fat
• Carbohydrate: 78 grams carbohydrates
• Sugar: 17 grams sugar
• Fiber: 9 grams fiber
• Protein: 33 grams protein
• Sodium: 1 milligram of sodium

How to cook:

1. Heat the grill to its highest setting and put a large saucepan of salted water on to boil. Tip in the pasta and cook for 1 min less than the pack suggests.
2. Meanwhile, make the sauce by simmering the tomatoes in a pan with a little seasoning and the thyme for about 5 mins. Pour in the cream, stir and simmer for another 4-5 mins.
3. Drain the pasta, reserving a little of the cooking water, and tip back into the saucepan. Pour over the creamy tomato sauce, the sundried tomatoes, sweetcorn and tuna. Layer into a baking dish (ours was 22 x 29cm), scattering over the grated cheddar between layers. Sprinkle the Parmesan on top and put under the grill for 5 mins until bubbling and golden.

Notes: Healthy Tuna Tomato Pasta Bake | Walder Wellness, Dietitian (RD), Ingredients · 3 cups small pasta shape, dry (I used rigatoni!) · 1/4 cup olive oil (divided) · 4 cloves garlic, minced · Optional: 1 small onion,

Tuna and Tomato Pasta Casserole

A simple dish of pasta shells with a buttery tomato sauce, tuna and ricotta, all baked with a cheesy parmesan crust.
Provided by: Elise Bauer
Total time: 45 minutes
Cook time: 40 minutes
Prep time: 5 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 4 tablespoons unsalted butter
• 1 28-ounce can tomatoes, whole or crushed
• Salt
• 1 pound pasta shells
• 1/2 cup ricotta cheese
• 1 6-ounce can tuna packed in olive oil
• 1/4 cup fresh basil, chopped or torn
• A generous 1/2 cup grated Parmesan cheese

Nutrition:

• Calories: 247 kcal
• Carbohydrate: 23 g
• Cholesterol: 29 mg
• Fiber: 3 g
• Protein: 14 g
• Saturated Fat: 6 g
• Sodium: 405 mg
• Sugar: 3 g
• Fat: 11 g
• Serving Size: Serves 6-8
• Unsaturated Fat: 0 g

How to cook:

1. Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the pot. Simmer gently, partially covered, for 30 minutes.
2. Cook pasta: While the sauce is cooking, heat a large pot of well salted water to a strong boil. Add the shell pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
3. Combine tuna, tomato sauce, ricotta, pasta, basil: Pour off the excess oil from the tuna can and stir the tuna into the tomato sauce. Add the ricotta cheese, and add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
4. Put into casserole, top with parmesan, broil: Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot. Links: Tuna Pasta Salad with Lemon, Olives and Capers - from Kalyn's Kitchen Creamy Tuna Tomato Pasta - from Food Wishes

Notes: 30 Minute Creamy Easy Healthy Tuna Pasta Bake, This cheesy tuna pasta bake has got the creamiest cheese sauce mixed in with frozen peas and sweetcorn and perfectly chewy penne. The