Empty My Fridge
Tuna Tomato Pasta Bake
Ingredients
- Pasta · dried400 g
- Oil1 tbsp
- Onion · peeled chopped1
- Bell pepper · seeded chopped2
- Canned tuna · drained300 g
- Salt
- Black pepper
- Garlic · peeled minced2 cloves
- Tomato · paste, finely chopped2 tbsp + 2 x 400 g
- Oregano · dried1 tsp
- Cream120 ml
- Cheddar cheese · grated shredded100 g
- Mozzarella cheese · grated shredded100 g
- Parsley · roughly
Instructions
- Preheat the oven to 190°C/375°F (fan).
- Boil a large pan of water and cook the pasta for 1 minute less than the package recommends. Drain.
- While the pasta cooks, heat the oil in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes until softened.
- Add the chopped peppers, tuna, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
- Add the chopped tomatoes and cream, bring to a gentle bubble, then add the pasta and stir everything together. Transfer to a large baking dish.
- Top with the cheddar and mozzarella and bake for 20-25 minutes, until the cheese is golden brown.
- Take out of the oven and sprinkle with parsley before serving.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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GarlicOnionCheeseTomatoCreamBell pepperMozzarella cheesePasta
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