Cheesy tuna pesto pasta

Cheesy tuna pesto pasta

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(37 ratings)

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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Throw together some storecupboard ingredients and pop under the grill for a simple midweek meal

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
696
protein
40g
carbs
79g
fat
27g
saturates
11g
fibre
4g
sugar
5g
salt
1.5g

Ingredients

  • 400g penne
  • 200g can yellowfin tuna in olive oil
  • 190g jar basil pesto (or try a different flavour such as spinach, tomato or aubergine pesto)
  • 100g cheddar, grated
  • 250g punnet cherry tomatoes, halved

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Method

  1. Boil the pasta. Meanwhile, tip the tuna and its oil into a large bowl with the pesto. Mash together with a wooden spoon. Stir in a third of the cheese and all of the tomatoes. Heat the grill to high.
  2. When the pasta is cooked, drain and toss through the pesto mix. Tip into a shallow baking dish and scatter with the remaining cheese. Place the dish under the grill for 3-4 mins until just melted, then serve with a green salad and garlic bread.

Recipe from Good Food magazine, April 2009

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Comments

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angiegough81's picture
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Didn't like this at all. Far too much pesto.

caline5's picture

I followed the actual recipe and it was delicious. I made it with red pesto and my family all loved it. Will definately make again.

caity2124's picture

I also do something similar but I use fresh pasta, cottage cheese and a tin of chopped tomatoes with tuna and spring onions. Put everything in an oven proof dish, mix well and top with grated cheese. Cook at gas mark 4 for abot 20 mins. Lovely with a green salad and crusty bread.

yurrnae's picture

I make something similar, every couple of weeks or so.
Cook some pasta - I usually use pasta twists. Rinse and drain well.
In the meantime -
Drain the tuna.
Cook some diced onion in the microwave and drain well. Dice some fresh tomato. Defrost some frozen chopped spinach (low setting in the microwave, and no added water) - drain well.
Beat some eggs with a good splash of milk - season this well (it's the seasoning for the whole dish). Mix in the defrosted spinach.

Using an ovenproof dish, at least 7 or 8cm deep - put in the onion, tuna, tomato, and cooked pasta. Mix well. Pour the egg mix over the dish and put into a preheated oven (gas 4).
Bake for 20 minutes and gie it a stir. And repeat.
Put sliced or grated cheese (I use Red Leicester) over the top and return to the ven to melt the cheese and finish baking the egg.

For a variation, I cook some frozen mixed veg and mix that in with the tuna and pasta.

dutes8080's picture

Spot on I would say. Easy, fast and VERY satisfying. Great store cupboard recipe,.

emsmith's picture
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Was very sceptical as it sounded a bit too simple on paper. But the result was really tasty. I used roasted red pepper pesto and it worked really well. The kids polished it off in record time!

lorens_pin's picture
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Simply outstanding, great flavour from mixing the tuna with its oil and the pesto and every two bites a "punch" from the cherry tomatoes. Will definitely make again, maybe with Red Pesto.

susieevans's picture

This was lovely and easy to make and the kids loved it! The recipe portions are generous for 2 adults and 2 kids. I put a little less cheddar in and used a pack of low fat mozzerella. If you don't like too much pesto you could mix half pesto and half mayo. Lovely.

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