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Tuna pasta bake

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  • 45 mins
  • Medium
  • Medium skill


This classic winter dish warms the body and prepares you for battling the cold weather. Super simple dish and always delicious.

Shopping List:

Garlic clove 5 g1 whole
Eggplant, finger 240 g3 whole
Capsicum, green 110 g1 whole
Capsicum, red 220 g2 whole
Spring onion 90 g6 whole
Basil 16 g½ cup
Sauces & spices
Vinegar, balsamic 63 ml4 tbsp
Sour cream 224 g1 cup
Parmesan 25 g¼ cup
Cottage cheese 250 g1 cup
Pasta, penne 500 g6¼ cups
Tuna, canned in oil 400 g2½ cups

Preparation Steps:

  1. Preheat grill to high

  2. Preheat oven to 180°C or 350°F

  3. Mince or crush garlic

  4. Slice the spring onion and the finger eggplants

  5. Drain the tuna

  6. Chop the basil

  7. Grate the parmesan cheese

Cooking Steps:

  1. Place capsicum skin side up, under the grill and cook for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 5 minutes (this helps to loosen the skin)

  2. Peel skin off the capsicum and slice the flesh into strips

  3. Cook pasta in boiling salted water until cooked through but firm

  4. While pasta is cooking, fry garlic and spring onions in a frypan with some oil over medium heat for 3 minutes or until soft.

  5. Add eggplant and vinegar to frypan and cook for a further 3-5 minutes or until soft

  6. Combine the capsicum, pasta and eggplant mixture with tuna, cottage cheese, sour cream, basil and pepper and transfer to an ovenproof dish

  7. Sprinkle with parmesan and bake for 15 minutes or until golden brown

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