Tuna Pasta Bake with Feta Cheese

This Tuna Pasta Bake with Feta Cheese is made with feta cheese, cherry tomatoes, shallots, garlic, lemon zest, tuna, and rigatoni pasta.

I needed to try this TikTok Feta pasta trend so I decided to add a twist to it with tuna. Canned tuna is so underrated - they’re inexpensive, require no cooking, and are packed with protein. It is super easy to add this tuna to the amazing Tiktok Feta Pasta dish.

If you love this recipe, feel free to try my Zucchini Pasta Bake with Cheese or Carbone's Spicy Rigatoni.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Feta cheese
• Cherry tomatoes
• Shallot
• Garlic
• Olive oil
• Red pepper flakes
• Lemon
• Can of tuna
• Rigatoni or bite sized pasta
• Parmesan

See recipe card for Tuna Pasta Bake with Feta Cheese quantities.

Instructions

Preheat oven to 400°F. In a large ovenproof making dish, place the feta in the center of the dish and add the tomatoes, shallot garlic, and olive oil around. Season with salt and red pepper flakes.

Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.

Meanwhile, cook the pasta according to pasta instructions.

Add the cooked pasta and tuna and stir.

Add parmesan cheese on top or even extra crumbled feta cheese. 

Hint: Don't forget to cook the pasta al dente!

Substitutions

• Feta Cheese: I would get Greek feta which is briny, tangy and sharp. You must get the block as getting the already crumble cheese won’t melt well.
• Tomatoes: You can use cherry or grape tomatoes that are small and burst perfectly.
• Shallot: I used a shallot but you can use a ¼ cup onion, finely diced.
• Garlic: You can smash the garlic or mince it.
• Olive Oil: I would use extra virgin olive oil for best quality and taste.
• Tuna: I went for a better brand of tuna than usual with larger chunks of tuna. You can also use the “chunk light” tuna, which is more shredded and flakier – either canned tuna works!
• Pasta: I used rigatoni but you can use any bite size pasta.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes on the pasta.
• Deluxe - add a dash of sour cream for more creamy goodness.
• Kid friendly - Add fun sized pasta for your kid!

Check out this Pink Sauce Pasta.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days, or frozen up to three months.

Top tip

Use a block of feta cheese, not crumbled feta.

Tuna Pasta Bake with Feta Cheese

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• Author: Maxine Dubois
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Tuna Pasta Bake with Feta Cheese is made with feta cheese, cherry tomatoes, shallots, garlic, lemon zest, tuna, and rigatoni pasta.

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Ingredients

Scale 1x2x3x

• 1 (8 oz) block feta cheese
• 2 pints cherry tomatoes
• 1 shallot, diced
• 3 cloves garlic, smashed
• ½ cup extra virgin olive oil
• Pinch red pepper flakes
• Salt and pepper
• Zest ½ lemon
• 1 (5 oz) can tuna
• 10 oz al dente rigatoni pasta
• Grated parmesan cheese

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Instructions

1. Preheat oven to 400°F. In a large ovenproof making dish, place the feta in the center of the dish and add the tomatoes, shallot garlic, and olive oil around. Season with salt and red pepper flakes.
2. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top.
3. Meanwhile, cook the pasta according to pasta instructions.
4. Add the cooked pasta and tuna and stir.
5. Add parmesan cheese on top.

Notes

I went for a better brand of tuna than usual with larger chunks of tuna. You can also use the “chunk light” tuna, which is more shredded and flakier – either canned tuna works!

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1
• Calories: 262.3
• Sugar: 2.0 g
• Sodium: 378.7 mg
• Fat: 10.2 g
• Saturated Fat: 2.7 g
• Carbohydrates: 36.2 g
• Fiber: 2.6 g
• Protein: 7.0 g
• Cholesterol: 46.9 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.