High-protein Tuna Pasta Bake

This High-protein Tuna Pasta Bake is an easy and tasty dinner idea! It’s packed with veggies, protein and fiber! It has about 35 grams of protein and 8 grams of fiber per serving.

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servings: 6

prep time: 15 minutes

cook time: 20 minutes

Ingredients:
  • 1 big zucchini, diced
  • 7 oz. mushroom, sliced (200 g)
  • 3 bell peppers, diced
  • 6 green onions, chopped or if you don’ t have IBS, replace with 2 diced small onions and 6 minced garlic cloves
  • 4 servings of (gluten-free) wholegrain pasta
  • 3 tins of tuna (about 1 lb. / 450 g)
  • 3 cups crushed tomatoes (780 g)
  • 3/4 cup diced sun-dried tomatoes (180 ml)
  • 2 cups vegetable stock (480 ml)
  • 1 small bunch fresh basil
  • 2 tablespoons dried oregano
  • 1 tablespoon paprika
  • pinch of chili flakes
  • 3 oz. grated parmesan/shredded mozzarella or a combination of both (85 g)
Instructions:
  1. Cook the veggies in a large cast iron casserole dish (or use a large skillet) for about 10 minutes, until they aren’t watery
  2. Meanwhile, cook the pasta in salty water. Cook it only for 3/4 of the cooking time stated in the pasta packaging, since it continues to cook in the oven
  3. Add the tuna, crushed tomatoes, sun-dried tomatoes, vegetable stock, fresh basil, spices and the cooked pasta to the casserole dish (or use a large baking dish) and stir well
  4. Top with the grated parmesan/mozzarella. Bake at at 430 °F/ 220 °C for about 10-15 minutes or until the cheese has melted and gotten some color
  5. Store in air-tight containers in the fridge. Reheat in the microwave