Spanish Pasta Bake with Tuna and Spinach Recipe
This bake is a homestyle Spanish take on tuna pasta: lots of tomato sauce, spinach, and a crispy cheesy crust. In many Spanish homes, dishes like this are made from whatever is in the pantry – a can of tuna, some pasta, a few vegetables. It’s perfect for a family lunch or dinner, and the leftovers taste great the next day too.
A simple, pantry-friendly Spanish-style pasta bake that combines tuna, spinach and tomato sauce under a golden, crispy cheese crust. It’s easy to prepare, economical, and perfect for feeding a crowd or planning ahead for next-day lunches.
Chef's tips
Do not overcook the pasta before baking – it should be slightly underdone, as it will continue to cook in the oven and absorb some of the sauce. If your tomato sauce seems too thick, add a splash of water or stock so the bake doesn’t turn out dry. Choose a cheese that melts well and browns nicely.
How to serve
Serve the pasta bake with a fresh salad (for example lettuce with vinaigrette, or a simple tomato and onion salad) and a slice of crusty bread to mop up the sauce. It also pairs well with a glass of light red wine or chilled white wine.
Ingredients
- pasta short, e.g. fusilli or penne - 250 g
- tuna in brine drained - 200 g
- fresh spinach washed leaves - 150 g
- chopped canned tomatoes with their juice - 400 g
- onion finely chopped - 1 piece
- garlic finely chopped - 2 cloves
- olive oil - 3 tablespoons
- yellow cheese grated, for baking - 100 g
- dried oregano - 1 teaspoon
- salt to taste -
- black pepper to taste -
Preparation
- Preheat the oven to 190°C. Prepare a baking dish of about 2 litres capacity and lightly grease it with olive oil.
- Cook the pasta in a large amount of salted water for 2 minutes less than the package instructions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the chopped onion and sauté for 4–5 minutes, until softened and slightly translucent.
- Add the garlic and cook for another 1–2 minutes, until it becomes very fragrant.
- Pour in the canned tomatoes, add the oregano and a pinch of salt and pepper. Cook the sauce for 8–10 minutes over medium heat, stirring occasionally, until it thickens slightly.
- Add the spinach to the sauce and stir for 2–3 minutes, until the leaves wilt and reduce in volume. If using frozen spinach, thaw it first and squeeze out the excess water.
- Add the drained tuna to the sauce and gently mix so the fish pieces don’t break up completely. Taste and season with salt and pepper.
- In a large bowl, combine the cooked pasta with the tomato–spinach–tuna sauce. Transfer everything to the baking dish and smooth the surface.
- Sprinkle the top with grated cheese and drizzle with the remaining 1 tablespoon of olive oil.
- Bake for 18–20 minutes, until the cheese is melted and lightly golden. After removing from the oven, let the bake rest for 5 minutes before serving.
Storage
Zapiekankę przechowuj w lodówce, najlepiej w tym samym naczyniu przykrytym folią. Podgrzewaj w piekarniku lub w mikrofalówce. Możesz zamrozić porcje do 2 miesięcy; po rozmrożeniu ser może być nieco bardziej suchy, ale danie nadal będzie smaczne.
