Photo of Tuna bake by WW

Tuna bake

Points® value
Total Time
50 min
10 min
40 min
Everyone loves a pasta bake, and this one is a real winner. Herbs, spices and extra veg add loads of flavour. You may already have most of the ingredients in your storecupboard.


White pasta, dry

240 g

Calorie controlled cooking spray

4 spray(s)


2 large, finely chopped

Peppers, all types

4 medium, deseeded & sliced


3 clove(s), finely chopped


2 teaspoon(s), level

Oregano, Dried

2 teaspoon(s), level

Chilli flakes

1 teaspoon(s), level

Cayenne Pepper

½ teaspoon(s), level

Tuna in spring water, drained

1 can(s), large, drained


800 g

Balsamic vinegar

2 teaspoon(s)

Hot Pepper Sauce (Tabasco)

1 splash(es)

Cheddar cheese sauce mix

80 g, 2 x 40g sachets

Lighter Cheddar cheese (30% less fat)

40 g, finely grated


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Bring a pan of water to the boil and cook the pasta for 10–12 minutes, to pack instructions, or until tender. Drain.
  2. Meanwhile, mist a frying pan with cooking spray, add the onion and peppers and cook over a medium heat for 5–10 minutes or until softened. Add the garlic, paprika, cayenne pepper, oregano and crushed chillies, and cook for 1 minute.
  3. Stir in the tuna and season. Add the passata, balsamic and Tabasco sauce, and bring to a boil. Turn down to a simmer and cook for 2–3 minutes.
  4. Put the sauce granules into a bowl and add 125ml boiling water. Stir until thickened, then stir into the vegetable mixture, along with the drained pasta. Pour into a 1-litre baking dish and top with the grated cheese. Cook for 20 minutes and serve with fresh rocket.