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Creamy tuna and veggie pasta bake

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • No added sugar
  • High in dietary fibre
  • High in protein
  • 1 serve veg or fruit

This hearty tuna pasta bake is great to use up those frozen veggies. It’s a great family-friendly dish.

  • Serves6
  • Cook time25 minutes
  • Prep time5 minutes, + 5 mins cooling time
Creamy tuna and veggie pasta bake


  • 300g pasta elbows
  • 420g can condensed asparagus soup
  • 1/2 cup (125ml) pouring (pure) cream
  • 2 spring onions, thinly sliced
  • 1 garlic clove, crushed
  • 2 x 150g pkts frozen bean, broccoli and sugar snap pea mix
  • 425g can tuna in springwater, drained, flaked
  • 3/4 cup (55g) panko breadcrumbs
  • 2 tbs extra virgin olive oil
  • 1/2 tsp dried chilli flakes (optional)
  • 1 cup (120g) four-cheese blend
  • Sliced spring onion, extra, to serve

Nutritional information

Per serve: Energy 2362kJ/565 Cals (27%), Protein 29g (58%), Fat 21g (30%), Sat Fat 8g (33%), Sodium 751mg (38%), Carb 68g (22%), Sugar 11g (12%), Dietary Fibre 6g (20%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain well. Return to the pan.

  2. Step 2

    Meanwhile, bring the soup and cream to a simmer in a small saucepan over medium-high heat. Season.

  3. Step 3

    Add the spring onion, garlic, frozen vegetables and tuna to the pasta. Gently toss until well combined. Add the soup mixture and stir until combined. Transfer the pasta mixture to a 5cm-deep, 20cm x 30cm baking dish.

  4. Step 4

    Combine the breadcrumbs, oil and chilli, if using, in a medium bowl. Sprinkle the cheese over the pasta mixture, then sprinkle evenly with the breadcrumb mixture. Bake for 15 mins or until the top is golden and the mixture is bubbling. Set aside for 5 mins to cool slightly. Sprinkle with extra spring onion to serve.

Recipe tip

Smart swap: 
If you have tasty cheddar, mozzarella or parmesan – or all three – in the fridge, you can use it to make your own cheese topping instead of the four-cheese blend in this recipe.