I have really enjoyed having this one as it is a way to eat some fishy food (which my son generally won't eat), it is a nice alternative to a creamy style tuna mornay, and the mixture of the parmesan and mozzarella on top is soooo delicious! It is an added bonus that it reheats pretty well too
The only thing is that I don't include the olives because I don't really like them that much, and I sometimes mix some chilli through too.
Spanish Tuna Pasta Bake
2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
250g dried large pasta shells
1 tablespoon olive oil
1 medium brown onion, halved, thinly sliced
1 large red capsicum, thinly sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1/2 cup pitted green olives, chopped
2 x 185g cans tuna in oil, drained, flaked
3/4 cup grated mozzarella cheese
1/3 cup finely grated parmesan cheese
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease an 8 cup-capacity baking dish. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
1 tablespoon olive oil
1 medium brown onion, halved, thinly sliced
1 large red capsicum, thinly sliced
2 garlic cloves, crushed
2 x 400g cans chopped tomatoes
1/2 cup pitted green olives, chopped
2 x 185g cans tuna in oil, drained, flaked
3/4 cup grated mozzarella cheese
1/3 cup finely grated parmesan cheese
1. Preheat oven to 220°C/200°C fan-forced. Lightly grease an 8 cup-capacity baking dish. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until onion has softened. Add garlic. Cook, stirring, for 1 minute or until fragrant.
3. Add tomato. Bring to the boil. Reduce heat to medium. Cook for 10 minutes or until sauce has thickened. Add pasta, olive and tuna. Toss to combine. Season with pepper. Spoon mixture into prepared dish. Top with mozzarella and parmesan. Bake for 12 to 15 minutes or until cheese is melted and golden. Serve.
Easy, relatively quick and tasty!
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I like quick recipes like this. Perfect for a busy weekday.
ReplyDeleteI love the sound of this -- cheesy without the white sauce (which I can live without). We like olives, so they'd be a yes for us. And brilliant idea to use chili.
ReplyDeleteI am always trying to get more tuna into my dinners. What a great recipe. Thanks!
ReplyDeleteI love that you have this great food post. After writing or reading a lot I always need to turn my attention to something else and refresh my poor neurons. I like this "new" tuna casserole and will give it a try this weekend.
ReplyDeleteOh yes, YUM! I agree with Beth - I can do without all of the cream that is usually in a pasta casserole like this. Your version sounds much better!
ReplyDeleteLove olives and cooking with them is a plus!
ReplyDeleteI've been craving tuna casserole lately. What an interesting version.
ReplyDeletehaha, I forget my recipes all the time too. That's why being a blogger is so great. I have a place to jot them down.
ReplyDelete