Chilli tuna pasta bake

Hearty, warming and packed full of flavour, this tuna pasta bake is cooked with a spicy tomato-chilli sauce and topped with oozy melted cheese to create the ultimate comfort food for a tasty Winter dinner dish.

  • 10 mins preparation
  • 35 mins cooking
  • Serves 8
  • Print


Chilli tuna pasta bake
  • 500 gram packet rigatoni pasta
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 1/2 red capsicum, seeded, sliced
  • 2 400g cans diced tomatoes
  • 1 head broccoli, cut into small florets
  • 300 millilitre carton cream
  • 400 gram can tuna, drained, flaked
  • 1 cup torn basil leaves
  • 3/4 cup grated mozzarella
  • 1 cup grated tasty cheese


Chilli tuna pasta bake
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a large casserole dish.
  • 2
    Cook pasta in a saucepan of boiling salted water following packet instructions. Drain well. Return to pan and keep warm.
  • 3
    Meanwhile, heat oil in a deep frying pan on high. Saute onion, garlic and chilli 3-4 minutes, until tender. Add capsicum and cook 1-2 minutes.
  • 4
    Stir in tomatoes and broccoli. Bring to boil. Reduce heat to low. Simmer 3 minutes. Blend in cream. Bring to gentle simmer and cook 4-5 minutes, until slightly thickened. Stir tuna and basil through and season to taste. Add to pasta, tossing well.
  • 5
    Spoon into dish. Sprinkle with combined cheeses. Bake 15-20 minutes, until cheese melts and is golden.


You will need at least a 10-cup dish for this bake, or 8 x 1 1/2-cup individual dishes. Add 1 tablespoon red-wine vinegar to the mix for a slightly acidic flavour.

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