Description
A quick and creamy healthy tuna pasta bake that’s perfect for a weeknight dinner. Packed with protein, veggies, and a light creamy sauce, it’s a nutritious and comforting meal.
Ingredients
Units
Scale
- 300g whole wheat pasta
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 150g mushrooms, sliced
- 1 zucchini, diced
- 1 can (400g) chopped tomatoes
- 2 tbsp tomato paste
- 1/2 cup low-fat Greek yogurt
- 1/4 cup low-fat cream cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cans (185g each) tuna in water, drained
- 1/2 cup grated light cheddar cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 180°C (350°F).
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
- Add bell pepper, mushrooms, and zucchini. Cook for 5–7 minutes until vegetables are tender.
- Stir in chopped tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 5 minutes.
- Reduce heat and stir in Greek yogurt and cream cheese until combined into a creamy sauce.
- Fold in the tuna and cooked pasta. Mix well to combine.
- Transfer mixture to a baking dish. Sprinkle grated cheese evenly over the top.
- Bake for 15–20 minutes until the top is golden and bubbling.
- Garnish with fresh parsley before serving.
Notes
- You can add spinach or peas for extra greens.
- Use gluten-free pasta for a gluten-free option.
- Can be made ahead and stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 45mg