This easy Jamie Oliver tuna pasta bake is a quick, comforting meal perfect for busy weeknights. Packed with flaky tuna, a rich tomato sauce, and topped with melted Cheddar, it’s creamy, flavorful, and satisfying. Use fresh basil or dried herbs to suit what you have at home, making it as versatile as it is delicious.
Ingredients Needed
- 1 onion (peeled and finely chopped)
- 2 cloves of garlic (peeled and finely chopped)
- 2 tbsp olive oil
- 1 pinch of dried chilli flakes (optional)
- 3 x 400g (3 x 14oz) tins of chopped tomatoes
- 1 bunch of fresh basil (or 1 tsp dried oregano)
- Sea salt and freshly ground black pepper
- 500g (1 lb 2 oz) dried penne pasta
- 2 x 180g tins of tuna (275g drained weight; 2 x 6.3oz, 9.7oz drained weight)
- 150g (5.3oz) mature Cheddar cheese, coarsely grated
How To Make Tuna Pasta Bake
- Preheat the oven: Set it to 200ºC/400ºF/gas mark 6.
- Prepare the base sauce: Heat 2 tbsp olive oil in a large shallow pan over medium-high heat. Fry the onion, garlic, and chilli flakes for 5-10 minutes until softened, stirring occasionally.
- Cook the tomatoes: Increase the heat, pour in the chopped tomatoes, and stir in basil leaves (reserve a few for garnish). Bring to a boil, lower the heat, and simmer for 20 minutes.
- Cook the pasta: Boil a large pan of salted water. Cook the penne per packet instructions but drain it just before fully cooked.
- Combine tuna and sauce: Drain the tuna and mix it into the sauce gently to avoid breaking it up. Add a pinch of salt and a generous amount of black pepper.
- Assemble the dish: Combine the drained pasta with the sauce, then transfer to a 25cm x 30cm (10 x 12-inch) ovenproof dish.
- Add cheese and garnish: Sprinkle grated Cheddar over the top, arrange the reserved basil leaves, season with black pepper, and drizzle with olive oil.
- Bake and serve: Bake for 15-20 minutes until golden and bubbling. Let it stand for 5 minutes, then serve with a side salad.
Recipe Tips
- Drain the Tuna Well: Make sure to drain the tuna completely to avoid adding extra liquid to the sauce, which could make it watery.
- Slightly Undercooked Pasta: Cook the pasta for 1-2 minutes less than the package says so it doesn’t overcook in the oven.
- Use Fresh Cheese for Best Results: Grate the cheese yourself instead of using pre-grated for a smoother, meltier topping.
- Let the Dish Rest Before Serving: Allow the pasta bake to sit for 5 minutes after baking so the sauce thickens and the flavors settle.
How To Store And Reheat Leftovers?
- Refrigerate: Let the tuna pasta bake cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the tuna pasta bake to cool completely, then place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the pasta bake in an ovenproof dish, cover with foil, and heat for 20-25 minutes until hot and bubbly.
Nutrition Facts
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 600mg
- Potassium: 400mg
- Total Carbohydrate: 35g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 25g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken Rogan Josh
- Jamie Oliver Chicken Milanese
- Jamie Oliver Chicken Madras Recipe
- Jamie Oliver Chicken Enchiladas
Jamie Oliver Tuna Pasta Bake
Description
This easy Jamie Oliver tuna pasta bake is a quick, comforting meal perfect for busy weeknights. Packed with flaky tuna, a rich tomato sauce, and topped with melted Cheddar, it’s creamy, flavorful, and satisfying. Use fresh basil or dried herbs to suit what you have at home, making it as versatile as it is delicious.
Ingredients
Instructions
- Preheat the oven: Set it to 200ºC/400ºF/gas mark 6.
- Prepare the base sauce: Heat 2 tbsp olive oil in a large shallow pan over medium-high heat. Fry the onion, garlic, and chilli flakes for 5-10 minutes until softened, stirring occasionally.
- Cook the tomatoes: Increase the heat, pour in the chopped tomatoes, and stir in basil leaves (reserve a few for garnish). Bring to a boil, lower the heat, and simmer for 20 minutes.
- Cook the pasta: Boil a large pan of salted water. Cook the penne per packet instructions but drain it just before fully cooked.
- Combine tuna and sauce: Drain the tuna and mix it into the sauce gently to avoid breaking it up. Add a pinch of salt and a generous amount of black pepper.
- Assemble the dish: Combine the drained pasta with the sauce, then transfer to a 25cm x 30cm (10 x 12-inch) ovenproof dish.
- Add cheese and garnish: Sprinkle grated Cheddar over the top, arrange the reserved basil leaves, season with black pepper, and drizzle with olive oil.
- Bake and serve: Bake for 15-20 minutes until golden and bubbling. Let it stand for 5 minutes, then serve with a side salad.
Notes
- Drain the Tuna Well: Make sure to drain the tuna completely to avoid adding extra liquid to the sauce, which could make it watery.
- Slightly Undercooked Pasta: Cook the pasta for 1-2 minutes less than the package says so it doesn’t overcook in the oven.
- Use Fresh Cheese for Best Results: Grate the cheese yourself instead of using pre-grated for a smoother, meltier topping.
- Let the Dish Rest Before Serving: Allow the pasta bake to sit for 5 minutes after baking so the sauce thickens and the flavors settle.
Jamie Oliver Tuna Pasta Bake