GF Spicy Tuna Pasta Bake


  • 350g gluten free pasta
  • 2x 400g canned crushed tomatoes chilli
  • 2x 425g cans of chilli tuna
  • 2x cups of chopped mixed frozen vegetables
  • 125g shredded tasty cheese
  • 1 diced fresh chilli
  • Pinch of salt and pepper
  • 1x Tbs dried Italian herbs
  • 1x Tbs of dried rosemary
  • 1x Tbs olive oil


  1. Preheat oven to 180°c fan forced
  2. Prepare pasta according to packet instructions
  3. In the final 3 minutes of pasta, preparation add frozen vegetables to the boiling pasta water and allow to cook with pasta
  4. Drain water from pasta and vegetables and return to pot
  5. Add crushed tomato, tuna (including chilli oil from a can) Italian herbs, rosemary, fresh chilli, salt and pepper – mix together
  6. Add half of the shredded cheese to pasta mix and combine
  7. Coat large baking dish with olive oil
  8. Add pasta mixture to prepared dish
  9. Bake for 20 minutes
  10. Remove from oven and top with remaining cheese
  11. Return to oven until cheese has melted
  12. Serve with garden salad or steamed greens

Grace Field

Originally from the Blue Mountains Grace moved to Wollongong to study a Bachelor of Medical and Health Sciences. From this degree she gained in-depth knowledge in medicine, anatomy, physiology, neuroscience and pharmacology. She also learnt the power and importance of nutrition on the body which was her drive to complete the Masters of Nutrition and Dietetics at the University of Sydney. She now is an Accredited Practising Dietitian with Dietitians Australia whose passion is to provide evidenced based nutrition advice that is realistic and sustainable.

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