Creamy Tuna and Mushroom Pasta Bake

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  • 300g Barilla Penne Rigate
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 200g cup mushrooms, thinly sliced
  • 200g baby spinach leaves
  • 500g jar Coles Brand Pasta Bake Tuna Bake Sauce
  • 425g can Sirena Tuna in Oil Italian Style, drained, flaked
  • 1 cup (100g) Coles Brand Australian Shredded Mozzarella
  • 1 tablespoon flat-leaf parsley, chopped


  1. Preheat oven to 180C. Cook the pasta in a saucepan of boiling water for 3 mins less than packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  2. Meanwhile, heat the oil in a frying pan over medium heat. Cook the onion and mushroom, stirring, for 5 mins. Stir in spinach and cook for 2 mins or until spinach wilts.
  3. Place pasta in a bowl. Stir in pasta bake sauce, reserved cooking liquid, tuna and mushroom mixture. Season.
  4. Spoon into a 12-cup (3L), 20cm x 30cm ovenproof baking dish. Top with mozzarella. Bake for 20 mins or until golden and heated through. Sprinkle with parsley to serve.

Enjoy =)

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