I made this tonite and it was my 1st homemade pasta bake ive cooked and it was absolutely delicious and I love garlic so I did add extra extra assortments of garlic...?...
I made this with single cream with the chop tomatoes, coriander, fresh garlic and ready salted crisps crushed on top. Its pretty much how I already make it only thing I never tried it with was mozzarella though. One of my favourite meals and my partner loves it as well even before I used this recipe.
Ok so I found this to be a great base. I added a few things to this to make it how i wanted. I added a leak with the onions and i didn't saute the tuna ( Its coming out of a can... its already cooked and going in the oven??? ) but i did add the garlic ( i used fresh garlic ) chilli ( added a chilli for some spice ) and herbs to get the aroma going. Took it off the heat and added it to my baking dish. Mixed in the tuna tin tomato's and i used pasta sauce. This is where i added my own stuff to boost it a bit. While the pasta was cooking i added some capers, marinated olives ( I used tequila lime and chilli marinated ) frozen peas, green beans ( I blanched the beans and peas ) and a zucchini ( courgette ). Put it in the oven for about 35 mins on 150 then turned it up to 180 for 5 mins to get the cheese brown and crispy... Was amaizing whole family was going back for seconds.
Glad to find a tasty casserole that doesn't use canned soup! I cut back on the amount of pasta a bit, but still ended up with more servings than the recipe says...
Yummy and different from cream based tuna casseroles. We really enjoyed it.
NOTE: 06/12 Just wanted to say that I usually use a one pound package of pasta and that works well for us. Also last time I made it I added a can of pumpkin puree. I know that may sound weird, but it doesn't really affect the taste and it adds a little bit of a richer texture to the sauce. Plus it ups the vitamin quotient.
This was very good and a new way to sneak tuna into our diet. Couple of thoughts...First, it makes a lot more than 4 servings. Second, I'm not sure if the 4 cups of pasta meant dry or cooked. I used a little less than 4 cups dry and it seemed like a good amount. My toddler ate it so its a winner for us! Thanks Maileen...
Disappointing :( The tuna was lost in the tomato sauce, and the sauce itself didn't have a particularly exciting flavour. As for the four servings, it would easily serve six to eight people, depending on serving sizes. Since we weren't very excited about it we have a lot of leftovers!
This recipe is delicous! I used low sodium tuna and canned tomatoes. I also used whole wheat pasta and skim mozerella, for health reasons. I added a slice of velveta cheese to the sauce before I realized I actually had some chedder and finally I added a light layer of reduced fat parm. I can just imagine what this would taste like with all the full fat/flavor ingredients.
This was ok. Before I made it, I was curious how tuna would taste with tomatoes and Italian spices, but I couldn't even taste the tuna (which is not a bad thing). I thought the Italian spices were a bit strong and that kind of ruined it for me. My husband liked it though, and were it not for that, I don't think I would make this again. Maybe toning down the spices next time will help. Good idea though, and I liked that it didn't have cream soup in it!
We love this as a meal on a busy day. I make it up to the point of adding the cheese and leave until ready to eat then add the cheese and reheat - perfect, filling and tasty! Thank you.