Recipes Collection

Syn Free Tuna Pasta Bake


yield 3 servings



  • Extra Easy – 1/2 HEa per serving
  • WW Smart Points – 8



  • 160g/5.6oz of penne pasta, dry
  • 1 x 160g/5.6oz  can of tuna (in spring water), drained and flaked into smaller pieces
  • 1 onion, chopped
  • 1 clove of garlic, crushed
  • 1 yellow pepper, chopped
  • 20 grape/cherry tomatoes, halved
  • 240ml (1 cup) of passata (or crushed tomatoes)
  • 240ml (1 cup)of vegetable or chicken stock
  • splash of Worcestershire sauce
  • 25g (0.8oz) of mozzarella cheese – 1/2 HEa
  • 30g (1oz) of cheddar – 1 HEa
  • cooking oil spray
  • fresh chopped Italian parsley, to serve
  • salt and black pepper


  1. Preheat oven to 180c/350f (gas mark 4)
  2. Spray a frying pan over a medium-high heat with cooking oil spray
  3. Add the onion and garlic and fry until softened.
  4. Add the tomatoes and yellow pepper and continue to fry for a couple of minutes.
  5. Add in the passata, stock, splash of Worcestershire sauce and some fresh chopped parsley.
  6. Bring to a boil and then reduce heat and allow to lightly bubble until it reduces down and thickens (approx 10 mins).
  7. While the sauce is reducing, cook the pasta according to package instructions, until al dente. drain and then stir into the sauce along with the tuna.
  8. Sprinkle on top the cheddar and mozzarella and season with a little salt and black pepper.
  9. Place in the oven and bake for approx 30 mins until cheese on top is melted and lightly golden.
  10. Enjoy!!

Nutrition Facts

Serving Size 1 serving

Amount Per Serving

Calories 378

% Daily Value


Total Fat 6.7 g


Saturated Fat 3.6 g


Cholesterol 36 mg


Sodium 571 mg


Total Carbohydrates 56.4 g


Dietary Fiber 3.5 g


Sugars 8.4 g

Protein 23.9 g


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