Tuna pasta bake

Tuna pasta bake

Made with Sugo basil

An Italian classic created Mutti-style with finely chopped tomatoes harvested at perfect ripeness and packed within hours. This family staple has the traditional flavours of real fresh onion and fresh Italian basil leaves which are added by hand. A splash of extra virgin olive oil rounds out these classic flavours. Enjoy as simple sauce or add your signature ingredients to make it your own!

cooking sketch 45 min (COOK TIME: 45 min)

cooking sketch Medium

4 people


  • 350 g penne pasta
  • 1 tbsp olive oil
  • 350 g mushrooms, sliced
  • 400 g Mutti Sugo Semplice Basil
  • 2 tsp dried basil
  • 1/2 tsp dried chilli flakes (optional)
  • 1/2 cup sour cream
  • 2 tsp cornflour
  • 425 g can tuna chunks in springwater, drained
  • 1 cup coarsely chopped parsley
  • 1 1/2 cups fresh breadcrumbs
  • 3/4 cup finely grated Parmesan cheese
  • 50 g butter, melted
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Tuna pasta bake: Method

  1. 1. Preheat oven to 190°C. Lightly grease a 6cm deep, large ovenproof dish.
  2. 2. Cook penne as directed on the pack. Meanwhile, heat oil in a large, deep-sided frying pan over a medium heat. Add mushrooms and cook for 10 minutes or until soft, stirring occasionally.
  3. 3. Add sugo, basil and chilli flakes to mushrooms and bring to the boil. Place sour cream and cornflour in a small bowl and mix to combine; add to sugo mixture. Reduce heat and simmer, stirring for 1 minute. Stir in tuna and parsley. Spoon into prepared dish.
  4. 4. Place breadcrumbs, Parmesan and butter into a bowl and stir until combined. Top tuna mixture evenly with breadcrumb mixture. Bake for 25 minutes or until golden.
  5. Tip: Fusilli can replace penne.

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