A delightful twist on the classic tuna pasta bake, featuring a creamy herb-infused sauce and a golden cheesy topping.
Heat the olive oil in a large pan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the sauce.
Add the chopped onion and sauté until softened.
Stir frequently to prevent the onion from browning too much.
Stir in the canned tuna and cook for a couple of minutes.
Break up the tuna chunks with the spoon for even distribution.
Add the chopped tomatoes, tomato paste, oregano, garlic granules, and a pinch of salt and pepper.
Taste the sauce and adjust the seasoning as needed.
Simmer the sauce for 15 minutes, stirring occasionally.
Letting the sauce simmer allows the flavors to meld together beautifully.
Meanwhile, cook the pasta shells in boiling water for 2 minutes less than the package instructions.
Undercooking the pasta slightly ensures it won't become mushy during baking.
Drain the pasta and set aside.
Shake off excess water to prevent the pasta from sticking together.
Stir the cream and fresh basil into the sauce.
Adding cream gives the sauce a luscious, velvety texture.
Combine the pasta with the sauce and mix well.
Ensure every piece of pasta is coated with the sauce for maximum flavor.
Transfer the mixture to an oven-proof dish and top with grated cheddar and mozzarella.
Spread the cheese evenly for a uniform golden crust.
Bake in a preheated oven at 200°C (180°C fan) for 20-25 minutes until the cheese is golden and bubbly.
Keep an eye on the dish in the last few minutes to avoid over-browning.
Serve hot and enjoy your creamy tuna pasta bake.
Garnish with a few fresh basil leaves for a touch of color and freshness.
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