Tuna, Lemon & Basil Pasta Bake - Eat Love Share

Tuna, Lemon & Basil Pasta Bake

By on August 17, 2015


TunaPastaBakeFor this recipe, we have re-used our Heritage Terracotta Pots as baking dishes. They are the perfect size for a single serve. We recommend making a batch of these when you have some spare time and popping them in the freezer for a simple mid-week meal.

This recipe makes 4 single serves.


  • Spiral pasta, cooked to 80%
  • 1 large can of tuna in springwater
  • 1 tub of Chris’ Traditional French Onion Dip
  • 1/2 cup Mozzarella, grated
  • 1/2 cup Pecorino cheese, grated
  • 1 bunch basil leaves, roughly torn
  • The juice and zest of half a lemon
  • Salt & pepper, to taste


  • Pre-heat your oven to 180 deg C
  • In a pot of boiling water, cook the spiral pasta as per the packet directions, until it is 80% cooked through
  • Drain the pasta and stir through the French Onion dip, drained tuna, basil leaves, lemon juice and zest, salt and pepper and almost all of the cheese (keeping a little aside to sprinkle over the top)
  • Spoon the coated pasta into your terracotta pots and sprinkle with remaining cheese
  • Place on a baking tray and into the oven for 20-30 mins, or until golden brown on top
  • Serve immediately, or allow to cool, cover in foil and place in the freezer for an easy mid-week meal