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Italian tuna pasta pots
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Enjoy a delicious cheesy tuna pasta pot for a delightful meal!
Ingredients:
  • 300g Zafarelli Pennette Rigate No. 18 Pasta
  • 495g jar Pasta Bake Tuna Bake Sauce
  • 425g can Tuna in Oil Italian Style, drained, flaked
  • 1 large zucchini, finely chopped
  • 125g semi-dried tomato strips
  • 62.50 ml chopped basil
  • 25g parmesan
  • 40g tasty cheese
  • Basil leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Grease four 2-cup (500ml) ovenproof dishes and place them on a baking tray. Cook the pasta in a large saucepan of boiling water according to package instructions or until al dente. Drain and return to the pan.
  • Combine the pasta bake sauce, tuna, zucchini, semi-dried tomato, and chopped basil with the pasta. Season to taste. Mix until thoroughly combined. Distribute the pasta mixture evenly among the dishes. Top with parmesan and cheddar. Bake until golden brown, for about 20 minutes.
  • Garnish with fresh basil leaves.

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