Tuna & Tomato Pasta Bake

Last week, my 5 year old expressed an interest in helping to cook dinner, so I asked him what he would like to cook and he said tuna pasta. So we made this yummy tuna pasta bake together!

Tuna Tomato Pasta Bake Gluten FreeIngredients

  • 400g dried pasta, e.g. penne or fusilli – we always use gluten free, but regular also works.
  • 1 tin or carton of tomato passata (400 – 500g)
  • 1 tin or carton of chopped tomatoes (400 – 500g)
  • 4 Tbsp cream cheese
  • 2 -3 tins tuna in brine or spring water (ca. 300g in total)
  • 1 large tin sweetcorn (ca. 300g)
  • 250 g grated cheddar cheese
  • 1 tsp dried basil
  • salt and pepper

Tuna Tomato Pasta Bake Gluten FreeDirections

  • Pre-heat your oven to 200C (or 180C for a fan oven).
  • Cook the pasta in a large pan of salted water until al dente, drain and return to the pan.
  • Mix the cream cheese with a couple of tablespoon of the passata until you have a smooth paste.
  • Add the cream cheese paste, the remaining passata and the chopped tomatoes to the pan of drained pasta.
  • Drain the tuna and the sweetcorn and add those to the pasta.
  • Add 200g of the cheese and the dried basil to the pasta.
  • Mix everything until well combined, season with salt and pepper, and mix again.
  • Transfer the pasta mix to an oven proof dish, sprinkle with the remaining 50g of cheese, and bake in the oven for 20-30minutes or until the cheese on top starts to go golden brown.
  • We served this with some cucumber slices for the kids, and some rocket lettuce for the grown ups (I love throwing a handful of rocket randomly on top of a lot of my dinners)

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Tuna & Tomato Pasta Bake
 
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Ingredients
  • 400g dried pasta, e.g. penne or fusilli - we always use gluten free, but regular also works.
  • 1 tin or carton of tomato passata (400 - 500g)
  • 1 tin or carton of chopped tomatoes (400 - 500g)
  • 4 Tbsp cream cheese
  • 2 -3 tins tuna in brine or spring water (ca. 300g in total)
  • 1 large tin sweetcorn (ca. 300g)
  • 250 g grated cheddar cheese
  • 1 tsp dried basil
  • salt and pepper
Instructions
  1. Pre-heat your oven to 200C (or 180C for a fan oven).
  2. Cook the pasta in a large pan of salted water until al dente, drain and return to the pan.
  3. Mix the cream cheese with a couple of tablespoon of the passata until you have a smooth paste.
  4. Add the cream cheese paste, the remaining passata and the chopped tomatoes to the pan of drained pasta.
  5. Drain the tuna and the sweetcorn and add those to the pasta.
  6. Add 200g of the cheese and the dried basil to the pasta.
  7. Mix everything until well combined, season with salt and pepper, and mix again.
  8. Transfer the pasta mix to an oven proof dish, sprinkle with the remaining 50g of cheese, and bake in the oven for 20-30minutes or until the cheese on top starts to go golden brown.
  9. We served this with some cucumber slices for the kids, and some rocket lettuce for the grown ups (I love throwing a handful of rocket randomly on top of a lot of my dinners)

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