Plate up a meal of golden, cheesy goodness for dinner tonight. This speedy pasta bake is loaded with tuna, cheddar and pumpkin.
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When it comes to family favourites, there’s nothing easier, tastier or more budget-friendly than the classic tuna pasta bake. Pantry staple canned tuna is given some love by mixing it with a creamy sauce and tasty cheddar for a comforting meal everyone will love. The original dish, made popular in 1950s America, is called tuna casserole and over the years, as people began to experiment with their dishes, pasta or noodles were added. And it has since become a weekly dinner for many families, loved for its creamy, savoury flavours. We’ve added pumpkin to this recipe to make it a hearty dinner that’s ready in less than half an hour.
One of the best things about this recipe is you don’t need a lot of ingredients to make it and it’s quick and easy to prepare. All you’ll need is 375g of rigatoni pasta, which has a large tubular shape, making it perfect for chunky sauces. You could also use penne or conchiglie (shell pasta), which are both great for holding heartier sauces. Chopped pieces of peeled and seeded Kent pumpkin will make the dish more robust and the sweetness will compliment the savoury flavours. You’ll need a 425g can of tuna chunks in springwater, and to make it creamy, use 300g of sour cream. Greek yoghurt is a great substitute for sour cream so feel free to use it if you don’t have any sour cream. Finally, 1 cup (120g) of shredded tasty cheddar will give the dish its signature golden cheesy topping.
This quick pasta bake really lives up to its name - it’s on the table in just 30 minutes. First, cook the pasta in a large saucepan of boiling water for 7 minutes. Then add the pumpkin and cook for 5 minutes or until the pasta and pumpkin are tender. Drain well.
Preheat your grill to high. Grilling the dish will ensure the cheese is golden and bubbling. Return the pasta mixture to the pan, then add the tuna, sour cream and ½ cup (60g) of the shredded tasty cheddar. Toss the mixture to combine then spoon it into a 10-cup (2.5L) ovenproof dish. Sprinkle over some more cheddar before you place the dish under the grill for 5-7 minutes or until it’s golden brown. Then serve and enjoy.
Get some more tasty tuna into your weeknight repertoire with our great recipes, starting with this super easy tuna mornay twist. Take your tuna bake to the next level with this spinach gnocchi and tuna bake. Go beyond the bakes and use tinned tuna in crunchy bites like these sesame-coated tuna croquettes with chilli slaw. Make a salad that’s worthy of being the main meal with this tuna and potato salad. And discover new and delicious ways of using the pantry staple with our collection of 6 new ways with canned tuna.
Energy 3462kJ/828 Cals (40%)
Protein 39g (78%)
Fat 39g (56%)
Sat Fat 24g (100%)
Carb 75g (24%)
Sugars 8g (9%)
Dietary Fibre 6g (20%)
Sodium 527mg (26%)