Ingredients
Scale
- 1 pound pasta (penne or rotini recommended)
- 2 cans (5 ounces each) tuna in olive oil, drained
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, pitted and sliced
- 1/4 cup fresh parsley, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large oven-safe skillet or Dutch oven, heat a tablespoon of olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and chopped bell pepper. Cook for another 3-4 minutes until slightly tender.
- Stir in the cherry tomatoes, black olives, fresh parsley, crushed tomatoes, heavy cream, vegetable broth, oregano, and basil. Bring to a simmer and cook for 5 minutes.
- Season the sauce with salt and black pepper to taste.
- Gently fold in the drained tuna and cooked pasta into the sauce.
- Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Remove from oven and let stand for a few minutes before serving.
Notes
- You can add other vegetables like spinach or zucchini.
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 550
- Sugar: 9g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg