Tuna and Pesto Pasta Bake

Tuna and Pesto Pasta Bake


500g penne

2 teaspoons olive oil

3 green onions finely chopped

2 garlic cloves crushed

2 sticks celery finely chopped

250g cherry tomatoes, quartered

120g baby spinach

¼ cup Sandhurst basil pesto

1 cup light evaporated milk

2 x 185g cans of tuna in olive oil, chunk style

½ cup grated light mozzarella cheese




       1.       Preheat oven to 180°C. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain

2.       Heat oil in a large fry pan over medium heat. Add onions, garlic and celery. Cook, stirring for 2 minutes or until onion is soft.

3.       Add tomatoes. Cook for 2 minutes. Add spinach, pesto and milk. Cook, stirring for 2 minutes or until spinach just wilts.

4.       Add pasta to pan with tuna (undrained).

5.       Season with salt and pepper. Toss gently to combine.  

6.       Spoon mixture into an 8-cup capacity ceramic baking dish. Top with cheese. Bake for 20 minutes or until cheese is melted and golden. Stand for 5 minutes before serving.




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Midwest Foods Dubbo