Tuna Pasta Bake

Tuna Pasta Bake

A meal prep friendly comfort food kind of pasta!


Serves 4

Nutrition per serve

Calories: 404, Protein: 37.1g, Carbs: 43.7g, Fats: 7.7g, Fibre: 5.3g

Tuna Pasta Bake


  • 2 cups fresh or frozen broccoli florets

  • 2 cups fresh or frozen cauliflower florets

  • 1 tsp extra virgin olive oil

  • 90g baby spinach

  • 200g rigatoni pasta (or GF pasta)

  • 1 x 400g tin of corn, drained and rinsed

  • 1 x 425g tin of tuna, drained

  • 350g reduced fat ricotta

  • ¼ tsp salt

  • ¼ tsp pepper

  • ¼ cup reduced fat grated cheese





  1. Preheat an oven to 200c. On a lined baking tray, spread out the cauliflower and broccoli florets and drizzle over the olive oil. Bake for 35 minutes

  2. Boil a large pan of water for the pasta and cook according to the packet instructions. In the last minute of cooking, add the spinach to the pasta.

  3. Drain the pasta and spinach and transfer to a large mixing bowl. Add the ricotta, tuna, corn, cooked broccoli and cauliflower, salt and pepper and mix well.

  4. Transfer the pasta mix to a large ovenproof casserole dish and top with the shredded cheese. Cook in the oven for ~30 minutes or until the top is golden and crunchy.


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