Veggie and Tuna Pasta Bake

Total Time 1 hour
Course dinner, Main Course
Servings 5


  • 1 medium zucchini
  • 1 red onion
  • 3 potatoe
  • 1 carrot
  • ½ broccoli
  • 1 Drizzle extra virgin olive oil
  • 300 g pasta
  • 1 400g tin diced tomatoes
  • 1 tbsp salt reduced tomato paste no added salt
  • 425 g Tin of tuna in spring water in springwater
  • ¾ cup reduced-fat cheddar cheese grated
  • lemon optional – to serve


  • Preheat the oven to moderate heat (170C fan forced)
  • Chop up the zucchini, red onion, carrot, potatoes and broccoli into small pieces (around 2cm long for the carrots and 3cm long for the rest)
  • Spread these out onto a baking tray, drizzle with the olive oil, and place in the oven to bake for 35-40 minutes or until cooked through (check them about 20 mins in and turn/mix them up to get a nice even bake)
  • Bring a pot of water to the boil and cook the pasta for 10 minutes or until cooked through
  • Once the pasta is cooked, drain the water off and add the tin of tomatoes, tomato paste and tuna to the pasta and stir through
  • Once the veggies are baked add these and the pasta mixture to a large, deep baking dish and stir to combine
  • Spread the grated cheese over the top and bake for 10-15 minutes or until the cheese is melted, slice into 5 serves
  • (Optional) squeeze lemon juice over each slice of tuna bake


Calories: 470kcalCarbohydrates: 54gProtein: 37gFat: 10gSodium: 440mgFiber: 6gCalcium: 226mg
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