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This tuna pasta bake is a great midweek dinner option that’s easy to make yet oh-so flavorsome, creamy, and delicious. Add veggies like peas, baby spinach, or saut?ed mushrooms, if you like.
Ingredients
- 1 (14.6 ounce) package penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 (5 ounce) cans tuna, drained and flaked
- 1 cup heavy whipping cream
- ½ teaspoon ground nutmeg
- salt and ground black pepper to taste
- 1 ¼ cups grated Parmesan cheese
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease an oven-proof baking dish.
Step 2
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with olive oil.
Step 3
While pasta is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour in heavy cream; season with nutmeg, salt, and pepper. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
Step 4
Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Tips
You can use any small, shaped pasta.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 857 | |
| % Daily Value * | |
| Total Fat39g | 50% |
| Saturated Fat21g | 106% |
| Cholesterol140mg | 47% |
| Sodium518mg | 23% |
| Total Carbohydrate80g | 29% |
| Dietary Fiber4g | 14% |
| Total Sugars5g | |
| Protein49g | |
| Vitamin C2mg | 12% |
| Calcium355mg | 27% |
| Iron5mg | 26% |
| Potassium533mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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