Delicious Syn Free Tuna Pasta Bake – a perfect meal any day of the week for the whole family, using simple easy ingredients.
This is probably the perfect dinner to make when you fancy a pasta bake. Using basic ingredients we always have on hand in the pantry/cupboard.
Pasta, canned tuna, passata, tomato paste, stock and a few fresh ingredients just to up those speed foods. This really is such a tasty meal that can be on the table in less than an hour.
My kids love this pasta bake, all that yummy cheesy topping using a mixture of cheddar and mozzarella. Because you can never have enough cheese. Plus cheddar just goes perfectly with tuna, ever had a tuna melt? Delicious, right?
Of course, if you only have one type of cheese in the fridge, any will do.
For the fresh vegetables used in this Tuna Pasta Bake, I just added what I had available – onions, cherry tomatoes and a yellow pepper. But really you can use any vegetable in this that would go well with the tomato-based sauce.
The beauty of this Tuna Pasta Bake is keeping it simple by using what you have on hand.
Once all the ingredients were ready to combine and be baked. I use my cute little Staub pan, as it was just the perfect size for this Tuna Pasta Bake.
Plus as it’s a cast iron pan it retains the heat really well, keeping the bake nice and warm to serve up in the middle of the table with a mixed salad.
My kids love a dish where they can help themselves, encourages them to eat better too if I serve it this way, rather than dishes it up on a plate for them.
Any oven-proof dish will work fine though, so just use whatever dish you have.
HOW CAN I ADD A 1/3 SPEED FOODS TO THIS TUNA PASTA BAKE?
You already have speed foods in the pasta bake, such as onion, garlic, pepper, tomatoes, but I also made up a big mixed salad of baby greens, cucumber, julienned carrot using my julienne peeler and some beetroot).
What kitchen Items do I need to make this Tuna Pasta Bake?
- Shallow Casserole dish or oven proof dish
- Kitchen Scales
- Measuring Jug
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Frying Pan
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Syn Free Tuna Pasta Bake | Slimming World
Prep
Cook
Total
Yield 3 servings
This recipe is Slimming World and Weight Watchers friendly
- Extra Easy - 1/2 HEa per serving
- WW Smart Points - 8
allow 3 syns if not using the cheese as part of your HEa
*suitable for freezing
Ingredients
- 160g/5.6oz of penne pasta, dry
- 1 x 160g/5.6oz can of tuna (in spring water), drained and flaked into smaller pieces
- 1 onion, chopped
- 1 clove of garlic, crushed
- 1 yellow pepper, chopped
- 20 grape/cherry tomatoes, halved
- 240ml (1 cup) of passata (or crushed tomatoes)
- 240ml (1 cup)of vegetable or chicken stock
- splash of Worcestershire sauce
- 25g (0.8oz) of mozzarella cheese - 1/2 HEa
- 30g (1oz) of cheddar - 1 HEa
- cooking oil spray
- fresh chopped Italian parsley, to serve
- salt and black pepper
Instructions
- Preheat oven to 180c/350f (gas mark 4)
- Spray a frying pan over a medium-high heat with cooking oil spray
- Add the onion and garlic and fry until softened.
- Add the tomatoes and yellow pepper and continue to fry for a couple of minutes.
- Add in the passata, stock, splash of Worcestershire sauce and some fresh chopped parsley.
- Bring to a boil and then reduce heat and allow to lightly bubble until it reduces down and thickens (approx 10 mins).
- While the sauce is reducing, cook the pasta according to package instructions, until al dente. drain and then stir into the sauce along with the tuna.
- Sprinkle on top the cheddar and mozzarella and season with a little salt and black pepper.
- Place in the oven and bake for approx 30 mins until cheese on top is melted and lightly golden.
- Enjoy!!
Notes
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Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
Calories 378 | ||
% Daily Value | ||
Total Fat 6.7 g | 10% | |
Saturated Fat 3.6 g | 18% | |
Cholesterol 36 mg | 12% | |
Sodium 571 mg | 24% | |
Total Carbohydrates 56.4 g | 19% | |
Dietary Fiber 3.5 g | 14% | |
Sugars 8.4 g | ||
Protein 23.9 g | 48% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.
Nutritional information is an estimate and is to be used for informational purposes only
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How many syns is this on a green day?
is this 180 gms of cooked pasta ????
it is 180g of uncooked pasta 🙂
5 per 100g tuna in brine plus the sugar
Tonight I wanted a quick meal but filling too. This was delicious. Easy to make and felt like proper comfort food!
how long do you cook in the oven for please? x
approx 25-30 minutes.
Made this tonight it was so easy to do but tasted like there was a lot of effort in it went lovely with salad
Hi Amy, so glad you enjoyed it. Sometimes the simplest of recipes can be the most enjoyable, it just shows that recipes don’t always need to be complicated. Thank you for commenting.
This recipe was delicious. I’ve strived to find a recipe close to the jar sauces, with little luck and they all tasted too tomatoey, but this recipe is the next best thing (if not better) to the jar sauces
Absolutely amazing taste. My little one doesn’t normally like tuna but she loved this pasta bake. Thank you!
Would thoroughly recommend this. Easy to make and absolutely delicious!!
It’s so so nice, can it be reheated?
yes I have reheated with no issues.
At what stage can you freeze
This recipe is just what I have been looking for! First week on SW I used a jar and was shocked that it was working out at 6 and a half syns per portion. This version is delicious and the peppers really add something to the flavour. Now I can enjoy lunch as much as before but with the added benefit of keeping syns for treats 😉 thank you!
Either before or after baking is fine.
Can I replace Mozzarella with Quark (need to use my Quark before it goes out of date LOL). If so how much should I use.
I personally wouldn’t quark will make this sour tasting and may split.
Thank you. It really was lovely x
This was an easy recipe to make and tasted absolutely delicious – spot on!