Spanish Tuna Pasta Bake | Easy Cheesy 30 Minute Pasta Recipe
This Spanish Tuna Pasta Bake is seriously crazy good. It´s packed with so many great flavors, effortless to make and done in about 30 minutes. Serve it next to a salad and a bottle of Spanish wine for an incredible meal.
The beauty of this pasta bake is that it´s made with simple everyday pantry staples. Of course, some pantry staples change from country to country. Like the cheese I used, which was Manchego cheese, as it´s an everyday cheese in Spain. But you can use any cheese that you like or have on hand.
What really flavors this dish is the sauce. The secret is the Sweet smoked Spanish paprika, which is what gives the sauce that beautiful rich & smoky flavor. You can also add in some chili powder if you want a little heat.
TIPS & TRICKS to Make this Recipe: I used penne pasta in this recipe, but you can use any type of pasta you like. The most Important thing is to make sure to check the package instructions on the pasta you´re using. That way it´s perfectly cooked al dente.
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Watch the Video Below on How to Make this Spanish Tuna Pasta Bake
Spanish Tuna Pasta Bake | Macarrones con Atun al Horno
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 4 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 14.5 oz cans diced tomatoes 400 grams each
- 2 1/4 cups penne pasta 8 oz / 225 grams
- 2 tins tuna in olive oil 4 oz / 115 grams each
- 1 cup grated Manchego cheese 120 grams
- 4 tbsp finely chopped fresh parsley (divided) 16 grams
- pinch sea salt
- dash black pepper
Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat
At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, roughly dice 1 small onion and roughly chop 4 cloves garlic
After heating the olive oil for a couple of minutes, add in the onion & garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in 1 tsp sweet smoked Spanish paprika, quickly mix together, then add in two 14.5 oz cans of diced tomatoes, 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and simmer on a medium heat
Once the water comes to a boil in the stock pot, add in 2 1/4 cups penne pasta, cook until al dente (check package instructions)
Once the pasta is cooked al dente, turn off the heat on the sauce, using a slotted spatula, transfer the pasta into the pan with the sauce, shaking off any excess water
Drain 2 cans of tuna in olive oil into a sieve with a bowl underneath, flake the tuna and then add into the pan with the pasta & sauce, mix together until well mixed
Transfer the pasta into a 12 inch x 9 inch (30 cm x 22 cm) casserole dish, making sure it´s all in a flat layer, then finely grate in about 1 cup of Manchego cheese, making sure to coat the entire surface
Add into a preheated oven, bake + broil option (bottom + top heat), 210 C -410 F, bake until the cheese is fully melted, between 5 to 10 minutes, then remove from the oven
Sprinkle with the remaining fresh parsley and serve, enjoy!
Get the Sweet Smoked Spanish Paprika I used in this Recipe (25% Off your order if you purchase from this link)
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