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Photo of Tuna spelt pasta bake with parmesan gremolata by WW

Tuna spelt pasta bake with parmesan gremolata

Total Time
55 min
15 min
40 min


Dry spelt pasta

200 g, spiral variety

Olive oil

2 tsp

Red onion

1 medium, finely chopped


1 small, finely chopped


2 clove(s), crushed

Dried chilli flakes

½ tsp

Canned diced tomatoes

400 g

Tomato paste

2 tbs


1 medium, chopped

Black olives, drained

¼ cup(s), (40g), kalamata, sliced

Tuna, canned in springwater, drained

185 g, flaked

Grated parmesan cheese

cup(s), (25g)

Fresh flat-leaf parsley

2 tbs, chopped

Fresh lemon rind

2 tsp, finely grated

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180ºC or 160ºC fan forced. Lightly spray a 1.5 litre (6-cup) capacity baking dish with oil.
  2. Cook pasta in a large saucepan of boiling salted water, following packet instructions, until just tender. Drain.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Cook onion and fennel, stirring, for 5 minutes or until softened. Add garlic and chilli and cook, stirring, for 1 minute or until fragrant. Add tomatoes, zucchini, olives, tuna and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer for 10 minutes or until thickened.
  4. Add pasta and toss to combine. Spoon mixture into prepared dish and sprinkle with ¼ cup (20g) parmesan. Bake for 20 minutes or until top is golden.
  5. Meanwhile, combine parsley, rind and remaining parmesan in a small bowl. Serve pasta bake sprinkled with parmesan mixture (gremolata).


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: Canned diced tomatoes with added tomato paste add richness to the sauce. If unavailable, use 400g can diced tomatoes and 2 tablespoons tomato paste. Add it: 2 tbs chopped fresh basil leaves with pasta in Step 4 . Swap it: Tuna for 400g can brown lentils (rinsed, drained).