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Preparation time
Total time
6 portion(s)


Tuna pasta bake

  • 50 g corn flakes
  • 250 g Colby or Cheddar Cheese, Grated
  • 250 g Pasta (GF, Rice, Corn, Organic or Regular), shells or spirals work well
  • 1 brown onion, Peeled & quartered
  • 1 cloves garlic, Peeled
  • 30 g coconut oil
  • 1 tablespoon TM Veggie Stock
  • 400 g tomatos, fresh or canned (chopped)
  • 1 zucchini, quartered
  • 4 leaves spinach or kale, de-stemed
  • 425 g tuna in olive oil or springwater
  • 150 g corn niblets, Fresh or Frozen Corn
  • salt & pepper
  • paprika

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Recipe's preparation

  1. Preheat Oven 180 Degrees

    Place pasta into a Thermoserver and pour freshly boiled water onto pasta and place the lid on. Allow to sit while preparing the other ingredients.


  2. Grind Corn Flakes 3 seconds / speed 8. Set Aside

  3. Roughly chop the Cheese 6 seconds/ speed 9.

    Set Aside

  4. Place onion and garlic into TM and chop 3 Seconds / Speed 7.

    Add Oil and Saute 2minutes / 90 Degrees / Speed 1

  5. Add zucchini, spinach & blitz for 5 Seconds / Speed 6

  6. Add the can of chopped tomatoes (or fresh ones chopped), corn niblets and vegetable stock and mix on Reverse Counter-clockwise operation"Counter-clockwise operation" speed 2 / 5 seconds

  7. Drain the Pasta and pour it into the baking tray. Use a fork the roughly break down the Tuna Chunks so they are fairly even and pour the contents into the tray with the Pasta.

  8. Place the oil/onion/vegetable mixture in with the tuna and pasta, and finally 1/2 of the grated cheese as well. Mix it all together with a large spoon so that the contents are evenly distributed.

  9. Mix the remainding Cheese with the Corn Flake Crumbs together and spred on top of the Tuna Pasta. Sprinkle with Paprika (optional).

  10. Bake in the oven at 180 Degrees for 15 Minutes



* You can use the pasta of your choice, I prefer Gluten Free, Spelt Pasta or Wholemeal.

* Feel free to substitute chicken for tuna or peas for both or either of the green vegetables.

* I always make double this recipe as I have a large family and a large Bessimer deep dish. To do this, simply prep all ingredients as necessary, remembering to do the cheese in a few batches so as to not overload your machine. Bake for 20-25 minutes.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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The Great Tuna Pasta Bake



  • 17. August 2016 - 02:56

    No problem. Just use your favourite cooking oil instead. Some coconut oils have a defined taste so I use good quality organic cold pressed coconut oil. Thanks for your comment tmrc_emoticons.)

  • 21. July 2016 - 20:50

    Thought this was Nice

    however personal choice I didn't like the taste of the coconut in the dish and think it would be better with just olive oil, which I will try next time.

  • 28. March 2016 - 22:39

    yummm!! my kids asked for seconds...even the fussy one! def make again tmrc_emoticons.)

  • 29. January 2016 - 19:04

    Thanks for taking the time to comment. I'm so happy it's also one of your favourites. It's often the meal I know I can make alot of food with and the ingredients aren't too difficult to have on hand!

  • 29. January 2016 - 19:03

    Most definitely you could freeze this. Especially good if you do make the double batch!

  • 3. January 2016 - 09:36

    Could you freeze this?

  • 13. October 2015 - 21:20

    This is definitely one of my favourites.  I've made it numerous times.  Thanks for sharing!  Big Smile

  • 17. August 2015 - 18:57


    made with tonight with fresh tomato and it was Yummy. Kids loved it and I loved it.



  • 13. May 2015 - 14:51

    I always used canned (chopped) tomatoes but you can certainly use fresh ones. I have tweaked this recipe today so you are welcome to try the new easier version if you like tmrc_emoticons.)

  • 13. May 2015 - 14:49

    I've tweaked the recipe so there are now 4 leaves of spinach or kale. It is just the actual leaf of a silverbeet or a kale stalk with the leaf. I tend to just remove the stem altogether. You can also substitute with baby spinach leaves or any green vegetable you like tmrc_emoticons.)

    Sorry about the delay in response. I had actually no idea anybody had tried my recipe at all!

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