Tuna and Rigatoni Bake
Indulge in the ultimate comfort food with this Tuna and Rigatoni Bake, a hearty, family-friendly dish that's loaded with creamy, cheesy goodness. Featuring tender rigatoni pasta folded into a velvety tomato and heavy cream sauce, this bake is enhanced with garlic, onions, and tuna for a satisfying and protein-packed meal. Topped with gooey melted mozzarella and sprinkled with aromatic herbs like oregano and basil, every bite is bursting with flavor. Perfect for weeknight dinners or casual gatherings, this easy-to-make casserole comes together in just 50 minutes, serving six generously. Garnished with fresh parsley for a pop of color, this cozy tuna bake is as inviting as it is delicious.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 350 g Rigatoni pasta
- 2 cans Canned tuna in water (drained)
- 2 tbsp Olive oil
- 2 units Garlic cloves (minced)
- 1 large Yellow onion (diced)
- 400 g Crushed tomatoes
- 150 ml Heavy cream
- 50 g Grated Parmesan cheese
- 150 g Mozzarella cheese (shredded)
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.25 tsp Red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch (23x33 cm) baking dish.
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and diced onion, and sauté for 3-4 minutes until translucent and fragrant.
Stir in the crushed tomatoes, heavy cream, Parmesan cheese, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until slightly thickened.
Fold in the drained tuna and cooked rigatoni, mixing gently to coat the pasta and tuna evenly with the sauce.
Transfer the mixture to the prepared baking dish. Spread it out evenly and top with the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let the dish rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 799 mg | 35% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 254 mg | 20% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 455 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
