Baked tuna and spirelli casserole with vegetables

Name: Baked tuna and spirelli casserole with vegetables
Total time: 35 min
Cuisine: Italian
Ingredients: 400 g spirelli; 2 cans tuna in its own juice (150 g drained weight each); 400 g chopped tomatoes; 300 g frozen vegetables; 200 g grated cheese; 1 onion; 2 cloves garlic; 2 tbsp olive oil; 100 ml vegetable stock; 1 tsp italian herbs; 1 tsp paprika powder; 1 tsp salt; 0.5 tsp black pepper

A savoury pasta bake with tuna, fruity tomatoes and colourful vegetables, topped with golden-brown grated cheese.

Servings 1 to 20 – amounts adjust automatically 35 minutes Main course Italian 580 kcal per serving (estimated)

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Baked tuna and spirelli casserole with vegetables

AI-generated

Ingredients

400 g spirelli
2 cans tuna in its own juice (150 g drained weight each)
400 g chopped tomatoes
300 g frozen vegetables
200 g grated cheese
1 onion
2 cloves garlic
2 tbsp olive oil
100 ml vegetable stock
1 tsp italian herbs
1 tsp paprika powder
1 tsp salt
0.5 tsp black pepper

Instructions

Preheat the oven to 200 °C (top and bottom heat). Cook the spirelli in plenty of salted water until just al dente, then drain.
Finely dice the onion and garlic. Heat the olive oil in a frying pan and fry the onion and garlic until translucent.
Add the frozen vegetables and fry for about 5 minutes. Stir in the chopped tomatoes and vegetable stock, then season with Italian herbs, paprika, salt and pepper.
Break the drained tinned tuna into rough pieces and gently fold into the tomato and vegetable sauce.
Toss the spirelli with the sauce and transfer to a greased ovenproof dish. Sprinkle the grated cheese evenly over the top.
Bake the casserole on the middle shelf for about 15–20 minutes, until the cheese is golden brown.

AI notice: The recipe texts and images on this page were created with the help of artificial intelligence and reviewed by us. The photos are AI-generated illustrations, not pictures of the finished dish.