Tuna pasta bake


  • 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, drained
  • 390g carton Italian chopped tomatoes
  • 14g fresh flat-leaf parsley, leaves picked, washed and chopped
  • 100g mature cheddar, grated


  1. Preheat the oven to 200°C/gas mark 6. Bring a large pan of water to the boil, then add the pasta and cook for 6 minutes. Drain. Tip the cooked pasta back into the pan and stir through the pasta sauce, tuna, sweetcorn, chopped tomatoes and half the parsley.
  2. Tip the mixture into a 1½-litre baking dish and sprinkle the cheese over the top. Cook for 30 minutes;until golden and bubbling. Garnish with the remaining parsley just before serving.
Laura Mariano

Written by Laura Mariano

Laura Mariano is a food blogger who founded Recipes By Gymonset.com to make cooking easier. Growing up on a farm in Spain, Laura was inspired by exquisite dishes prepared using simple ingredients. Laura Mariano is particularly known for making anyone can cook.

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