Spicy tuna pasta bake

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Spicy tuna pasta bake
  • 300 gram cannelloni tubes
  • 2 tablespoon olive oil
  • 3 clove garlic, crushed
  • 4 drained anchovy fillets, chopped finely
  • 2 cup (500g) bottled tomato pasta sauce
  • 1/2 cup (75g) seeded kalamata olives, halved
  • 2 tablespoon finely chopped fresh oregano
  • 1 tablespoon drained capers, rinsed
  • 1/2 teaspoon dried chilli flakes
  • 425 gram canned tuna in oil, drained, flaked
  • 1/4 cup (25g) coarsely grated mozzarella
  • 1/4 cup (20g) finely grated parmesan


Spicy tuna pasta bake
  • 1
    Preheat oven to 220°C (200°C fan-forced).
  • 2
    Cook pasta in a large saucepan of boiling water until tender; drain, reserving ¼ cup cooking water.
  • 3
    Meanwhile, heat oil in a large saucepan over high heat; cook garlic and anchovy, stirring, until fragrant. Stir in sauce, olives, oregano, capers and chilli; simmer, uncovered, 5 minutes. Season to taste. Stir in pasta, tuna and the reserved cooking liquid.
  • 4
    Spoon mixture into 2-litre (8-cup) ovenproof dish; sprinkle with combined cheeses. Bake, uncovered, 15 minutes or until browned lightly. Serve topped with some extra oregano leaves, if you like.


Any similar-sized pasta shape such as casarecce, rigatoni or penne would be suitable for this dish.

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