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Pasta with Tuna and Tomato Sauce

Try this tomato-ey tuna pasta bake for an easy-peasy dinner that is sure to please. Made with staple pantry ingredients, this recipe has many kid-approved flavors. Not only a source of zinc, this recipe is also full of protein, fiber, potassium, and magnesium. Serve with a green salad on the side and dinner is mission complete!


1⁄4 c basil leaf (fresh)
4 T butter
2 cn tomatoes, crushed (15 ounces each)
16 oz whole wheat pasta (any shape works, short varieties may work best)
5 oz tuna (canned, drained)
  salt (dash)
1⁄2 c parmesan cheese (grated)

Yield amount

8 Servings

Preparation time

5 minutes

Cooking time

40 minutes

Total time

45 minutes


  1. Wash hands and then rinse basil before getting started.
  2. Chop or tear fresh basil. 
  3. Melt the butter in a medium pot on medium heat and add the tomatoes, including the juice. Simmer gently, partially covered, for 30 minutes.
  4. Once the sauce is cooking, heat a large pot of water to a strong boil. Add the pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
  5. Stir in the drained tuna into the tomato sauce. Add salt to taste. Turn off the heat. Mix the sauce with the pasta in a large bowl. Mix in the basil.
  6. Pour the pasta into a 2 to 3-quart casserole dish and top with the parmesan cheese. Put under a hot broiler for 4-6 minutes, until the cheese is melted and lightly browned. Serve hot.


This recipe can easily be halved by using just half of each ingredient. 
Kids will love helping to tear the basil!
You can use whole canned tomatoes (or fresh ones). Crush them with your (clean) fingers as you put them in the pot. 

Equipment you’ll need:

  • Knife
  • Cutting board
  • Can opener
  • Measuring cups and spoons
  • Medium pot with lid
  • Large pot
  • Large bowl
  • 2 to 3-quart casserole dish
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