Tuna Pasta Bake
With a Parmesan Crunch
790g
500
CO2
26%
kcal
15%
Protein
59%
Fat
Carbs
Low Fat • Low in Saturated Fat • Low Calorie
The humble tuna pasta bake will never be the same again. We have taken this weeknight staple to the next level with a tasty Parmesan crunch, tangy tomato sauce, and layers of soft then crispy penne pasta.
Climate Kitchen Hacks: We switch grated cheese and cream for tomatoes and add a deliciously crunchy parmesan layer on top to deliver a bang of flavor with less dairy. The same serving size has a 45% lower carbon footprint, 40% fewer calories, and 80% less fat than traditional creamy tuna bake recipes.
Serves: 4
Prep Time: 15 mins
Cooking Time: 30 mins
Ingredients:
11 oz (320g) of pasta (penne works best)
1 onion (1 cup, 200g), finely diced
2 cloves of garlic, minced/crushed
2 cans of tomatoes (800g total weight), 1 plum and 1 chopped works well
1 small can sweetcorn (120g drained weight), drained
2 tsp of dried basil
2 cans (240g drained weight) skipjack tuna in brine (not oil) (handline, pole-and-line, or troll caught)
Salt and pepper, to taste
1/2 cup (50g) of Parmesan cheese, finely grated
8 sprays olive oil
11 x 11 inch / 22 x 22 cm deep baking dish/tray (or equivalent)
Assemble, measure, and prepare the ingredients.
Preheat the fan assisted oven to 355°F / 180°C / Gas mark 4 (for a non-fan oven 400°F / 200°C / Gas mark 5).
Cook the pasta according to package instructions so it still has a little bite (al dente), drain, and reserve. Coat the cooked pasta with one spray of olive oil to stop it sticking together.
Meanwhile, take another saucepan, spray to coat with oil, and place on a medium heat. Add the onion and cook until softened (2-3 mins), then add the garlic and fry for another 30 seconds.
Stir in the canned tomatoes, sweetcorn, dried basil, and drained tuna. Season with salt and pepper to taste. Bring the mixture to a simmer and cook for a few minutes until the sauce is thickened.
Add the cooked pasta to the sauce and toss to coat.
Transfer the coated pasta to an oven proof baking dish/tray. The dish must be large enough so that the pasta is just 2 pasta pieces deep. This allows the top layer of pasta to crisp up and the bottom layer stays soft adding delicious texture to the dish.
Shake to level off the pasta and sprinkle a good layer of grated Parmesan cheese evenly over the top. Spray to coat with olive oil to help evenly distribute the heat and create a crunchy, golden crust.
Bake in the hot oven for 20-25 minutes until the top is golden brown (don’t worry about a few burnt ends they add crunch).
Let it cool down for a few minutes before serving.
Enjoy!
Instructions:
