Italian Tuna Pasta Bake

Italian Tuna Pasta Bake
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 25


  • 1 pouch (43 oz.) StarKist® Chunk Light Tuna in Water
  • 3 lbs., 2 oz. whole grain elbow macaroni pasta
  • 2 qt. + 2 cups marinara sauce
  • 2 tsp. Italian seasoning
  • 5 oz. shredded mozzarella cheese
  • 5 oz. shredded Cheddar cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped, fresh parsley


  • Preheat the oven to 350° F.
  • Place a 4-inch-deep, full-size perforated pan inside a 4-inch-deep solid, full-size steamtable pan. Place the pasta in each pan. Cover completely with water. Steam until pasta is al dente — fully cooked but firm. Do not overcook.
  • In a large bowl, combine the marinara sauce and Italian seasoning. Add the tuna, and using fresh gloves, crumble it into small pieces. Add the pasta, and gently mix to thoroughly combine.
  • Rinse the parsley under running water, and drain it in a colander. Further dry it with a paper towel.
  • Cut away the thick stems of the parsley bunch, then finely chop. Refrigerate until ready to use.
  • Spray a 4-inch-deep steamtable pan with pan release. Pour the tuna mixture into the prepared pans.
  • Sprinkle ¼ c. Parmesan cheese over the top of tuna mixture. Combine the mozzarella and cheddar cheese, then sprinkle the shredded cheese evenly over the Parmesan.
  • Bake at 350° F for 10–12 minutes or until the proper internal temperature is reached.
  • Garnish each pan with ¼ cup chopped parsley.
Servings Per Container: 25 Serving Size: 1 1/2 cups
Amount Per Serving DV%*
Calories 353
Total Fat 7.2g
Saturated Fat 2.4g
Trans Fat 0g
Cholesterol 32.7mg
Sodium 415mg
Total Carbohydrate 50.1g
Dietary Fiber 7.2g
Protein 22.6g

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.