Tuscan Style Tuna Pasta Bake
with Cheese, Tomato and Baby Leaf Salad
Pasta bakes are a crowd-pleasing dish, typically pairing tomatoey sauces with gooey melted cheese. Here, we're adding tuna to the rich tomato sauce, adding some greens with basil and spinach, then serving up with salad for a fresher take on a family favourite pasta bake.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove**
30 grams
Mature Cheddar Cheese
(Contains: Milk)
1 tin(s)
Skipjack Tuna in Water
(Contains: Fish)
1 carton(s)
Tomato Passata
25 grams
Sun-Dried Tomato Paste
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Basil
40 grams
Baby Spinach
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, cut the tomato into 2cm chunks.
In a medium bowl, mix together the tomato, sugar and oil for the dressing (see pantry for both amounts). Season with salt and pepper and set aside for now.
Peel and grate the garlic (or use a garlic press).
Grate the Cheddar cheese. Drain the tuna.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the garlic and fry until fragrant, 1 min.
Stir in the passata, sun-dried tomato paste, red wine stock paste, dried basil, sugar and water for the sauce (see pantry for both amounts). Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.
Meanwhile, pre-heat your grill to high.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
When the rigatoni is ready, stir the drained tuna, cooked rigatoni and butter (see pantry for amount) into the sauce. Season with salt and pepper.
Add a splash of water if your sauce is looking a little thick.
Spoon the pasta into an appropriately sized oven dish. Top with the grated cheese and grill until melted and golden, 5-6 mins.
Just before the pasta's ready, add the baby leaves to the tomato and toss together.
Share the Tuscan style tuna pasta bake between your serving bowls.
Serve the salad on the side.
Enjoy!
