Tuna and mushroom pasta bake

Tuna and mushroom pasta bake

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  • 0:08 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Featured in
Quick meals, Pasta bake recipes


  • 400g spiral pasta
  • 2 x 185g cans tuna in oil, drained with 1 tablespoon oil reserved
  • 1 small onion, chopped
  • 250g button mushrooms, sliced
  • 1 1/2 cups (375ml) low-fat thickened cream
  • 2 teaspoons wholegrain mustard
  • 1/4 cup chopped flat leaf parsley
  • salt and cracked black pepper
  • 1 cup grated low-fat tasty cheese


  • Step 1
    Cook the pasta in a large saucepan according to packet directions or until al dente. Drain and set aside.
  • Step 2
    Heat the reserved tuna oil (1 tablespoon) in a deep non-stick frying pan over medium heat. Add the onion and mushroom and cook for 4-5 minutes or until softened and slightly browned. Add the cream and simmer for a further 2-3 minutes. Stir through the cooked pasta, tuna, mustard, parsley, salt and pepper. Cook for 1-2 minutes or until mixture is warmed through fully.
  • Step 3
    Remove from heat and transfer to individual oven-proof ramekins. Sprinkle each one with some cheese, then place under a preheated grill and cook until golden brown on top. Set aside for a few minutes before serving.

  • Low carb
  • Low sugar


  • 3637 kj


  • 42g

    Fat Total

  • 20g

    Saturated Fat

  • 5g


  • 46g


  • 106mg


  • 668.07mg


  • 4g

    Carbs (sugar)

  • 75g

    Carbs (total)

All nutrition values are per serve


We used two 2-cup capacity ovenproof dishes to serve the pasta bake, but you can use smaller 1-cup capacity dishes or a large 6-cup capacity dish.

  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication: Taste.com.au

Source: taste.com.au


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