Creamy Tomato Tuna Pasta Bake Recipe-Learn Like a pro

Creamy Tomato Tuna Pasta Bake Recipe-Learn Like a pro:-This is a simple pasta bake that features tuna and a creamy tomato sauce, and it is finished off with a generous amount of delicious cheddar cheese. It is a wonderful dish to serve to a large group of people. It is easy to prepare, and you can even get it ready in advance.

Creamy Tomato Tuna Pasta Bake Recipe-Learn Like a pro

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A simple pasta casserole featuring tuna and a rich tomato sauce, generously garnished with delectable cheddar cheese. An excellent choice for a quick and easy dinner on a weeknight!

INGREDIENTS

• 400 g (14 oz) dried pasta shapes – I used shells
• 1 tbsp vegetable oil
• 1 large onion – peeled and chopped
• 1 red bell pepper – de-seeded and chopped
• 1 yellow bell pepper – de-seeded and chopped
• 300 g (10.5 oz) canned tuna – albacore tuna if possible, drained and flaked
• pinch salt and pepper
• 2 cloves garlic – peeled and minced
• 2 tbsp tomato puree – paste for US
• 1 tsp dried oregano
• 2 x 400 g (2 x 14 oz) tin chopped tomatoes
• 120 ml (½ cup) double (heavy) cream
• 100 g (1 cup) strong cheddar cheese – grated
• 100 g (1 cup) mozzarella – grated
• small bunch parsley – roughly torn

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INSTRUCTIONS

• Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit) (fan).
• To prepare the pasta, bring a large pan of water to a boil and cook it for one minute less than what is specified on the package. Run off.

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• At the same time that the pasta is cooking, bring the oil to a temperature of medium in a large frying pan.
• After adding the onion, continue to cook it for another three to four minutes until it has become more tender.

• Add the chopped peppers, tuna fish, garlic, tomato puree, and oregano to the pan.
• Season with salt and pepper. Stir and continue cooking for two to three minutes.

• The next step is to add the canned tomatoes and cream, then bring the mixture to a simmer before adding the pasta.
• After thoroughly combining all of the ingredients, transfer them to a large baking dish.

• Put the cheddar and mozzarella cheese on top, then place the dish in the oven for twenty to twenty-five minutes, or until the cheese has a golden brown colour.
• After removing from the oven, proceed to sprinkle some chopped parsley on top of the dish before serving.

NOTES

Can you make it ahead?

• Certainly, you should put together the dish and sprinkle it with cheese, but you shouldn’t bake it in the oven. For up to two days, cover and store in the refrigerator.
• To remove the chill from the dish and to help prevent cold spots upon heating, remove it from the refrigerator one hour before you intend to cook it.
• After that, place it in the oven covered in foil at 190 degrees Celsius (375 degrees Fahrenheit) for ten minutes, and then leave it there for another twenty to twenty-five minutes without the foil.
• Before serving, make sure that the portion in the middle is piping hot.

Can you freeze it?

• Certainly, you should put together the dish and sprinkle it with cheese, but you shouldn’t bake it in the oven. Put a lid on or freeze.
• Place in the refrigerator and let it defrost overnight. To remove the chill, remove it from the refrigerator one hour before you intend to cook it.
• After that, place it in the oven at a temperature of 190 degrees Celsius (375 degrees Fahrenheit) for ten minutes while it is covered in foil.
• After that, leave it uncovered for twenty-five to thirty minutes. Before serving, make sure that the portion in the middle is piping hot.

Which pasta shapes?

• The pasta shells that I used are not the only large pasta shapes that can be used. All of these pastas—spiralli, rigatoni, fusilli, and penne—are excellent choices.

Gluten free option:

• If you use pasta that does not contain gluten and make sure that your tomato puree (paste) does not contain gluten, you will be good to go.

NUTRITION

• Calories: 580kcal
• Carbohydrates: 65g
• Protein: 32g
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 79mg
• Sodium: 585mg
• Potassium: 831mg
• Fiber: 6g
• Sugar: 10g
• Vitamin A: 1553IU
• Vitamin C: 76mg
• Calcium: 297mg
• Iron: 4mg

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