Tuna Pasta Bake with Aubergine and Peppers

Name: Tuna Pasta Bake with Aubergine and Peppers
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 cans tuna in spring water, drained; 300 g wholemeal penne; 1 aubergine, cut into small pieces; 1 red pepper, deseeded and diced; 30 g basil, chopped; 2-3 large garlic cloves, finely chopped; 500 g passata; 2 tbsp capers; 2 tsp rapeseed oil; 1 tsp dried oregano; 1/2 tsp chilli flakes; 250 g quark; 1 egg; 50 g Parmesan, finely grated

This tuna pasta bake is a hearty, family-friendly dinner layered with tender aubergine, sweet red pepper, tomato sauce, and a creamy Parmesan topping. It's a comforting oven-baked pasta dish that feels rich and satisfying while still being packed with protein and vegetables.

Servings4 Portions

Prep Time10 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

tuna in spring water, drained
2 cans
wholemeal penne
300 g
aubergine, cut into small pieces
1
red pepper, deseeded and diced
1
basil, chopped
30 g
large garlic cloves, finely chopped
2
passata
500 g
capers
2 tbsp
rapeseed oil
2 tsp
dried oregano
1 tsp
chilli flakes
0.5 tsp
quark
250 g
egg
1
Parmesan, finely grated
50 g

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Heat the rapeseed oil in a large frying pan over medium heat, then cook the diced red pepper for 3-4 minutes until it starts to soften. Add the chopped garlic and cook for 30 seconds, stirring so it does not burn.

Pour in the passata, then stir in the dried oregano, chilli flakes, aubergine, capers, and half of the basil. Gently fold in the drained tuna, keeping the chunks fairly large. Cover and simmer over low heat for about 15 minutes, stirring once or twice, until the aubergine is tender.

Meanwhile, cook the wholemeal penne in a large pan of boiling water according to the package instructions. In a separate bowl, whisk together the quark, egg, and three-quarters of the Parmesan until smooth.

Drain the pasta and transfer it to a deep ovenproof baking dish, about 30 x 20 cm. Spoon the tuna and aubergine sauce over the pasta and mix lightly. Spread the quark mixture evenly over the top, then sprinkle with most of the remaining Parmesan and a little extra oregano if you like. Bake for 15-20 minutes until the topping is set and lightly golden. Finish with the remaining basil and Parmesan, then serve hot.