GF Spicy Tuna Pasta Bake – Grace Field


  • 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

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