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Tuna Pasta Bake Recipe

Try out this delicious pasta bake recipe that is both quick and healthy.

Recipe adapted from Queensland Government. General healthy eating advice only.
For individual, expert nutrition or recipe advice, book an appointment with a dietitian at Access Health and Community by calling (03) 9810 3000.

Tuna Pasta Bake Recipe

Cooking time: 20 minutes
Serves 4


  • ½ packet of 500g packet penne pasta
  • 1 tablespoon crushed garlic
  • 1 brown onion, diced
  • 1 green capsicum, diced
  • 3 carrots, diced
  • 2 medium zucchini, sliced
  • 2 celery sticks, diced
  • 1 teaspoon dried mixed herbs
  • 2 tablespoons tomato paste
  • 2 cans whole peeled tomatoes (reduced salt)
  • 1 large (425g) can tuna in spring water
  • 1 cup frozen corn kernels
  • Olive oil to grease baking dish
  • 1.5 cups grated reduced-fat cheese


  1. Preheat oven to 180°C
  2. Cook pasta according to packet instructions
  3. In a large non-stick fry pan stir-fry garlic, onion, capsicum, carrot, zucchini and celery on a medium heat until vegetables are cooked but still firm
  4. Add mixed herbs, tomato paste and tomatoes and cook on a low heat for 2 minutes
  5. Add drained tuna, corn and pasta and mix through
  6. Pour mixture into a lightly greased baking dish and sprinkle with grated cheese
  7. Bake in the oven for 20 minutes, until cheese is golden brown and melted


  • Serve with mixed salad leaves
  • Use wholemeal pasta or pasta made with chickpeas to further boost your fibre
  • Minced garlic in a jar is a good substitute for fresh garlic cloves. ½ tsp minced equals 1 clove
  • Don’t like chopping? Replace zucchini with baby spinach leaves; or try a frozen vegetable mix instead
  • Autumn seasonal produce used in this recipe: celery, carrots, capsicum, onions, tomatoes and zucchini

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