Jamie Oliver Tuna Pasta Bake

There are nights when your fridge looks like a post-apocalyptic scene: one sad carrot, some ketchup packets, and a whole lot of nothing. But then—aha!—you remember the cupboard. The tins. The humble saviours: tuna, tomatoes, dried pasta. And just like that, comfort is back on the table.

This is the recipe I always turn to when I want proper, baked, bubbling happiness, without faffing about. I made this version of tuna pasta bake on a Tuesday when I had zero energy and a toddler throwing rice onto the dog. It came out so satisfying, I nearly cried into my cheese. Jamie’s approach is simple, but leaves just enough room for you to chuck in your own flair (or, y’know, leftover olives you forgot about).

It’s pantry-friendly, cheese-laced, and full of those crispy golden-edged pasta bits we all secretly dig through first.

Why You’ll Love It

• All pantry staples — no mad dash to the shop required.
• Customisable as heck — chuck in spinach, capers, herbs, whatever’s looking lonely.
• Feeds a crowd — or just yourself for three days. It reheats beautifully.
• That golden, bubbly top — oh yes, that’s the moment.
• Budget-friendly — real food that doesn’t cost a fortune.
• Feels like a warm hug — cliché, but also true.

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 small onion, finely diced
• 800g crushed tomatoes (2 tins)
• 1 tbsp tomato paste (optional, thickens the sauce a bit)
• ¾ cup water (or broth, if you’re feeling fancy)
• 1 tbsp Italian mixed herbs
• 1 tsp salt
• ½ tsp black pepper
• 425g canned tuna in oil, drained (chunk tuna works best)
• 200g spiral pasta (or penne, or fusilli, or literally whatever)
• 1½ cups shredded mozzarella
• Olive oil for drizzling

How to Make It

Get your pasta going:

Boil your pasta in salted water—but only for a minute less than the packet says. Drain it, rinse under cool water, and set aside so it doesn’t go all claggy.

Start that dreamy sauce:

In an oven-safe skillet or pot, sauté the garlic and onion in olive oil for about 3 minutes until golden and smelling lush.

Let it simmer:

Pour in the crushed tomatoes, water, herbs, salt, pepper, and tomato paste. Let it bubble away for 5-ish minutes on medium heat. Stir it every so often—have a wine sip in between.

Bring it all together:

Turn off the heat, stir in the pasta, then gently fold in the tuna. Don’t mash it to bits—leave some nice chunky bits on top.

Make it cheesy:

Sprinkle that shredded mozzarella all over like you’re snowing in a small village. Drizzle a little olive oil on top for that golden finish.

Bake ‘til bubbly:

Pop the whole thing into a 180°C (350°F) oven for about 20 minutes. You want bubbling edges and melty, slightly crispy cheese on top. Heaven.

Let it rest (and you too):

Give it 3–5 minutes before digging in. It sets up slightly and burns fewer tongues that way.

Common Mistakes and How to Dodge Them

Why’s my tuna pasta bake watery?
You probably didn’t simmer the sauce long enough. Give it those 5 solid minutes to thicken. Tomato paste helps too.

Why does the tuna taste bland?
Salt is your best friend here. Also—use tuna in oil if possible, it’s richer and makes a difference.

My pasta’s overcooked and sad.
Remember to boil it for a minute less than usual. It’ll finish cooking in the oven.

The top didn’t crisp!
Crank the oven a bit higher for the last 5 minutes or switch to grill/broil for 1–2 mins. Watch closely!

Storage and Reheating

This bake lasts 3–4 days in the fridge. Store it in an airtight container, or just leave it in the baking dish and cover with foil (no judgement).

To reheat:

• Microwave: splash of water or stock, cover loosely, heat until warm.
• Oven: 180°C with foil on for 15–20 mins, then a few mins uncovered.
• Freezer: Yep! Freeze in portions. Thaw overnight and reheat as above.

Frequently Asked Questions

Can I use whole wheat pasta?
Absolutely. Just keep an eye—it might soak up a little more sauce.

What can I add to make it more exciting?
Chopped olives, capers, sundried tomatoes, spinach, or red pepper flakes. Anchovy paste in the sauce also gives mega umami.

Is this the same as tuna mornay?
Close! But mornay’s the creamy version. This one’s tomato-based and rustic, more Italian-nonna than Aussie nan.

Can I skip the cheese?
Technically yes, but… why would you do that to yourself?

Nutrition Facts (Per Serving)

• Calories: 411
• Fat: 11.6g
• Carbs: 46.9g
• Protein: 32.3g
• Sodium: 1096mg
• Sugar: 9.6g