Description
This Tomato Tuna Pasta Bake is a hearty, flavorful dish combining rigatoni pasta with a rich tomato and tuna sauce, enhanced by spices and creamy dairy. It’s topped with melted cheddar and optional crunchy breadcrumbs and jalapeños for a touch of heat and texture. Ready in just 35 minutes, this bake makes a satisfying and easy weeknight meal for four.
Ingredients
Pasta
- 400 g rigatoni pasta
Sauce
- 1 tbsp olive oil
- 1 onion, chopped
- 2 medium bell peppers, cut into 1 cm (1/2 inch) pieces
- 3 cloves garlic, crushed
- 2 cans (200 g each) tuna
- 400 ml tomato passata
- 2 tbsp tomato puree
- 100 ml milk
- 1 tsp ground oregano
- 2.5 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tsp vegetable or chicken stock powder
- 2 tsp Worcester sauce (optional)
- 1 can (200 g) corn
- 100 ml single cream
- 1 tsp Tabasco sauce (optional)
Toppings
- 120 g cheddar cheese, grated
- 1 handful breadcrumbs (optional)
- 2 fresh jalapeños, thinly sliced (optional)
Instructions
- Cook the pasta: Bring a large pan of generously salted water to a rolling boil. Add the rigatoni and cook according to the package instructions until al dente. Drain and set aside.
- Sauté the vegetables: Meanwhile, heat olive oil in a large frying pan or Dutch oven over medium heat. Add the chopped onion and diced bell peppers. Fry for approximately 5 minutes until the peppers are softened and the onion is translucent.
- Add garlic: Stir in the crushed garlic and cook for an additional minute, allowing the garlic’s aroma to develop without burning.
- Add tuna: Mix in the drained tuna and cook for a few minutes until warmed through, breaking up any large chunks with your spoon.
- Build the sauce: Pour in the tomato passata, tomato puree, and milk. Add ground oregano, smoked paprika, cayenne pepper, stock powder, optional Worcester sauce, and the drained corn. Stir well, then reduce heat and allow to simmer gently for 10 minutes, letting the flavors meld.
- Finish the sauce: Stir in the single cream and cook for 2 more minutes to warm through. Add Tabasco sauce if using to add some heat and depth.
- Combine pasta and sauce: Mix the cooked pasta thoroughly with the sauce to ensure even coating. Transfer the mixture into a suitable baking dish, spreading it evenly.
- Add toppings: Sprinkle the grated cheddar cheese evenly over the pasta. Add a handful of breadcrumbs and distribute sliced jalapeños on top, if using, for extra crunch and spice.
- Grill the bake: Place the baking dish under a preheated grill. Grill until the cheese is fully melted and starting to brown, approximately 5 minutes. Keep a close eye to avoid burning the cheese topping.
- Serve: Remove from the grill, let it cool slightly, then serve warm and enjoy this comforting pasta bake.
Notes
- Note 1: Rigatoni is preferred for its ridges and tube shape which hold the sauce well.
- Note 2: Use good quality canned tuna in water or oil, drained.
- Note 3: Adjust cayenne pepper to taste based on your spice preference.
- Note 4: Canned corn adds sweetness and texture; drain before using.
- Note 5: Single cream creates a creamy sauce without being too heavy; substitute with light cream if preferred.
- Note 6: Cheddar cheese provides a flavorful, melty topping; try mature cheddar for stronger taste.
- Optional ingredients such as Worcestershire and Tabasco sauce add complexity and heat but can be omitted for a milder dish.
- If you do not have a grill, you can achieve a similar effect by broiling in an oven set to high.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta Bake
- Method: Baking
- Cuisine: British
