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Pumpkin and tuna pasta bake

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  • Nut free
  • Peanut free
  • Sesame free
  • No added sugar

Loaded with chopped pumpkin and tuna chunks, this easy-cheesy rigatoni pasta bake is the perfect addition to your creamy comfort dinners rotation.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Pumpkin and tuna pasta bake


  • 375g Coles Australian Rigatoni
  • 500g Kent pumpkin, seeded, peeled, chopped into 2cm pieces
  • 425g can Coles Tuna Chunks in Springwater, drained, coarsely flaked
  • 300g Coles Sour Cream
  • 1 cup (120g) Coles Australian Shredded Tasty Cheddar

Nutritional information

Per Serve: Energy: 3462kJ/828 Cals (40%), Protein: 39g (78%), Fat: 39g (56%), Sat fat: 24g (100%), Carb: 75g (24%), Sugar: 8g (9%), Fibre: 6g (20%), Sodium: 527mg (23%)

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

    Cook pasta in a large saucepan of boiling water for 7 mins. Add pumpkin and cook for 5 mins or until pasta and pumpkin are tender. Drain well.
  2. Step 2

    Preheat grill on high. Return pasta mixture to pan. Add the tuna, sour cream and 1/2 cup (60g) of the cheddar. Toss to combine. Spoon the mixture into a 10-cup (2.5L) ovenproof dish.

  3. Step 3

    Sprinkle with remaining cheddar. Cook under grill for 5-7 mins or until golden brown.