Tuna Italiano Casserole
Discover comfort food with a Mediterranean twist in this irresistible Tuna Italiano Casserole. Packed with tender penne pasta, flaky tuna, juicy cherry tomatoes, and earthy spinach, this wholesome dish is elevated by the bold flavors of oregano, basil, and a hint of red pepper flakes. Topped with a golden layer of melted mozzarella and parmesan cheese, it offers a hearty, cheesy finish that’s perfect for family dinners or meal prepping. Ready in just 50 minutes and serving six, this Italian-inspired tuna casserole is a one-pan wonder that combines convenience with gourmet flavor. Whether it’s a weeknight dinner or a cozy weekend meal, this casserole promises to satisfy your cravings with every bite!
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Recipe Information
Ingredients
- 250 grams penne pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 300 grams cherry tomatoes, halved
- 185 grams canned tuna in olive oil, drained
- 50 grams black olives, sliced
- 100 grams baby spinach leaves
- 400 grams tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 150 grams mozzarella cheese, shredded
- 50 grams parmesan cheese, grated
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 190°C (375°F). Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions, until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the halved cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they start to break down.
Stir in the drained tuna, sliced black olives, and baby spinach leaves. Cook for another 2-3 minutes until the spinach wilts.
Pour in the tomato sauce and season with oregano, basil, crushed red pepper flakes (if using), salt, and black pepper. Stir to combine and let the sauce simmer for 5 minutes.
Add the cooked pasta to the skillet, tossing to coat evenly with the sauce.
Transfer the pasta mixture to the prepared casserole dish. Spread it out in an even layer.
Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 5789 mg | 252% | |
| Total Carbohydrate | 236.3 g | 86% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 23.6 g | ||
| Protein | 149.0 g | 298% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1877 mg | 144% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2647 mg | 56% | |
*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.
