Go Back
+ servings
Print
Spanish Tuna Pasta Bake

Spanish Tuna Pasta Bake | Macarrones con Atun al Horno

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 437 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

  • 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

Instructions

  1. Fill a stock pot a little over half ways with cold water, season generously with sea salt and heat with a high heat

  2. At the same time, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  3. Meanwhile, roughly dice 1 small onion and roughly chop 4 cloves garlic

  4. 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

  5. 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)

  6. 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

  7. 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

  8. 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

  9. 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

  10. Sprinkle with the remaining fresh parsley and serve, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used in this Recipe (25% Off your order if you purchase from this link)

Nutrition Facts
Spanish Tuna Pasta Bake | Macarrones con Atun al Horno
Amount Per Serving
Calories 437 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 30mg10%
Sodium 182mg8%
Potassium 229mg7%
Carbohydrates 51g17%
Fiber 3g13%
Sugar 3g3%
Protein 16g32%
Vitamin A 740IU15%
Vitamin C 8mg10%
Calcium 334mg33%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.