August 13, 2019
Issue 09 2019

Cooked: Tuna Tomato Pasta Bake


In the spirit of the ‘Work’ issue, we know how hard it is to find time to cook between balancing a part-time job, full-time study, exercise, internships, sports and a social life. It’s exhausting just typing this. So here’s a cheap and easy meal prep option to get you through the week!

You’ll need: 

  1. 700g spiral pasta
  2. 2 tbsp olive oil
  3. 1 onion, finely cubed
  4. 2 tsp minced garlic (or 2 crushed cloves)
  5. 4 cans diced tomatoes
  6. ½ cup chopped sundried tomatoes
  7. 2 drained cans of tuna
  8. 2 cups mozzarella 
  9. 1 cup parmesan cheese


  1. Preheat your oven (we shouldn’t have to tell you to do this by now, c’mon).
  2. Cook your pasta until al dente.
  3. While pasta is cookin’, heat the oil in a frying pan; fry the onion and garlic for a couple of minutes. 
  4. Pour in canned tomatoes and bring to the boil. Reduce to a simmer and cook for a further 10 minutes until the sauce has thickened. 
  5. Add the drained pasta, sundried tomato and tuna to the tomato sauce and stir to combine well. Spoon into a large baking dish.
  6. Sprinkle cheese over the top and bake for 15 minutes (or until cheese is melted and bubbling). 
  7. This shit should last you 4-5 days so separate into Tupperwares and freeze. Now get back to work.