Tomato Tuna Pasta Bake with Mozzarella
Pasta spirals and flaked tuna in a garlicky tomato sauce, baked under melted mozzarella.
Equipment
- Large pot
- Oven-safe skillet
- Colander
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 tsp olive oil for drizzling
- 2 cloves garlic minced
- 1 small yellow onion finely diced
- 28 oz crushed tomatoes
- 1 tbsp tomato paste
- ¾ cup water
- 1 tbsp dried Italian herbs
- ½ tsp kosher salt
- ½ tsp black pepper
- 15 oz canned chunk tuna drained, preferably packed in oil
- 7 oz spiral pasta
- 1 ½ cup shredded mozzarella
- 1 tbsp kosher salt for the pasta water
- 1 pinch sugar only if the sauce tastes sharp
Instructions
Cooking
- Boil. Cook the pasta in salted water for 1 minute less than directed and drain.
- Sauce. Soften the garlic and onion in oil for about 3 minutes, then simmer with the tomatoes, paste, water, herbs, salt, and pepper for 5 minutes.
- Combine. Off the heat, stir in the pasta and fold in the tuna in large flakes.
- Bake. Drizzle with oil, cover with mozzarella, and bake at 350 degrees F for about 20 minutes until golden and 165 degrees F in the center.
- Rest. Let it stand 3 minutes before serving.
Notes
Substitutions: Use sharp cheddar for part of the mozzarella, or add peas and spinach.
Tips: Drain the tuna well and undercook the pasta by 1 minute.
Storage: Refrigerate for up to 3 days. Do not freeze. Reheat to 165 degrees F.