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🍝 Creamy Tuna Pasta Bake

754 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 1 garlic clove
• 600 g chopped tomatoes (can)
• salt
• pepper (from the mill)
• 1 tsp dried oregano
• 250 g tuna (from the can, in its own juice)
• 500 g fusilli
• 150 g freshly grated parmesan
• 2 tbsp freshly chopped basil

Instructions

1. 1. Preheat your oven to 200 degrees Celsius with top and bottom heat. If you use fan-assisted (convection) mode, set it to 180 degrees. For a gas oven, use settings 2 to 3.
2. 2. Peel the shallot and the garlic clove. Chop both very finely.
3. 3. Heat some oil in a pot. Add the chopped shallot and garlic, and sauté them until translucent and soft.
4. 4. Add the tomatoes to the pot. Season the mixture with salt, pepper, and oregano.
5. 5. Let the sauce simmer for about 5 minutes over medium heat.
6. 6. Open the can of tuna and drain the water. Let the fish drain well.
7. 7. Flake the tuna into small pieces using a fork.
8. 8. Stir the tuna into the tomato sauce.
9. 9. Let the sauce with the tuna simmer for another 5 minutes.
10. 10. Bring water to a boil in a pot and add some salt.
11. 11. Cook the pasta for 5 minutes until al dente (firm to the bite).
12. 12. Drain the pasta and let it drain well.
13. 13. Mix the drained pasta with the tuna tomato sauce.
14. 14. Divide the pasta mixture evenly among 4 small baking dishes.
15. 15. Sprinkle cheese over each baking dish.
16. 16. Place the dishes in the preheated oven.
17. 17. Bake for about 20 minutes until the cheese is golden brown.
18. 18. Remove the dishes from the oven.
19. 19. Finely chop fresh basil.
20. 20. Garnish the finished bakes with the basil and serve warm.

Nutrition per serving

• kcal: 754
• Protein: 42 g · Fett/Fat: 23 g · Carbs: 93 g