This tuna pasta bake is not only a family favourite but a great meal for a pre-event carb load.

It can be made ahead of time and reheated. It is loaded with veggies but I always serve it with a salad, as you can never have enough of the green stuff!

Serves 4


200g wholemeal pasta, cooked

1 tablespoon olive oil, plus extra for greasing

4 spring onions, sliced

2 cloves garlic, crushed

½ teaspoon chilli flakes (optional)

400g tin of chopped tomatoes (no added salt)

250g punnet of cherry tomatoes, halved

400g tuna in spring water, drained

1 cup four bean mix, rinsed and drained

2 cups baby spinach leaves

1 bunch fresh basil, leaves picked and washed

1 tablespoon lemon zest

½ cup low fat cheddar cheese, grated

Salt and pepper to taste


1. Preheat oven to 180°C. Grease large ovenproof dish with olive oil and set aside

2. Bring saucepan of unsalted water to the boil and cook pasta according to packet directions. Drain pasta and set aside.

3. While pasta is cooking, heat oil in a large pan over medium-high heat. Cook spring onion, garlic and chilli flakes, stirring for 3-5 minutes or until softened. Add chopped tomatoes and cook for 3-4 minutes or until mixture slightly thickens. Set aside.

4. Combine the pasta, four bean mix, spring onion mix, cherry tomatoes, basil, lemon zest, spinach and tuna in a large bowl. Toss to combine. Season with pepper.

5. Spoon pasta mixture into the prepared dish and sprinkle with cheddar cheese. Bake in the oven for 20 minutes or until cheese is golden brown

Tip: If freezing, allow to cool before diving into single portions. Reheat when required.