Cheesy Tuna Pesto Pasta Bake

A spoonful of Tuna Pesto Pasta Bake being lifted out of the ovenproof dish, set on a black slate board.

A different take on a family-favourite - Tuna Pasta Bake! The dish is transformed with an addition of pesto, cherry tomatoes and mozzarella. Simple to make, budget-friendly and certainly full of flavour, our Tuna and Pesto Pasta Bake is a fancier take on a more traditional pasta dinner!

4.92 from 12 votes

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Prep Time 10

Cook Time 30

Total Time 40

Course Dinner, Lunch, Main Course

Cuisine British, Italian

Servings portions

Calories 615 kcal

Ingredients

280 g pasta fusilli, penne, or conchiglie
320 g tinned tuna chunks in spring water or brine (2 tins) drained
1 lemon zest and juice
190 g green pesto
200 g cherry tomatoes cut in half
100 g spring onions (approx 6-7) finely sliced
125 g mozzarella ball drained

Instructions

Preheat the oven to 200°C Fan. Cook the pasta for 2 minutes less than stated on the packet and drain, reserving approx 100ml of pasta water.
In a large bowl, mix the tuna, lemon juice, zest, pesto, halved tomatoes and ⅔ of spring onions. Season with salt and pepper. Mix in the cooked pasta and 100ml of pasta water.
Transfer the mixture to an ovenproof dish. Tear the mozzarella ball into pieces and scatter across the top. Finally, add the remaining spring onions. Bake for 20 minutes until mozzarella melts and starts to brown slightly.

Nutrition

Calories: 615kcalCarbohydrates: 62gProtein: 34gFat: 26gSaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 678mgPotassium: 515mgFiber: 5gSugar: 6gVitamin A: 1503IUVitamin C: 30mgCalcium: 247mgIron: 3mg

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