I love this recipe because it combines simple pantry staples with fresh ingredients to create something that tastes vibrant and comforting at the same time. The tuna adds protein, the vegetables bring color and texture, and the two cheeses make it deliciously creamy. It’s also budget-friendly and family-approved — even picky eaters love it. Plus, it only takes about 25 minutes from start to finish, making it perfect for weeknight cooking.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
350g Spiral pasta 1 tbsp Extra virgin olive oil 1 red onion, chopped 2 zucchini, sliced into 1cm rounds 2 tsp Crushed garlic 510g jar Tomato and basil pasta sauce 425g can Tuna in springwater, drained and flaked 100g Fetta, cut into 3cm cubes 100g (1 cup) Shredded mozzarella 100g Truss cherry tomatoes, separated 2 tbsp Fresh oregano sprigs
Directions
I start by cooking the pasta in a large saucepan of salted boiling water following the packet instructions until al dente. Before draining, I reserve about 125ml (½ cup) of the pasta water to use later, then set the pasta aside.
Meanwhile, I heat the olive oil in a large frying pan over medium-high heat. I add the chopped red onion and sliced zucchini, cooking for about 3–4 minutes until they start to soften and turn golden. Then I stir in the crushed garlic and cook for another 30 seconds until it’s fragrant.
Next, I pour in the tomato and basil pasta sauce and the reserved pasta water, bringing everything to a gentle simmer. I let it cook uncovered for 3–4 minutes until the zucchini is just tender. I season to taste, then stir in the flaked tuna and cooked pasta until everything is well coated in the sauce.
I preheat the oven grill to high and transfer the pasta mixture into a greased baking dish (about 18 x 24cm, 7cm deep). I scatter the fetta cubes, shredded mozzarella, and cherry tomatoes evenly over the top. I place it under the grill for 1–2 minutes, just until the cheese is golden, melted, and bubbling. Finally, I sprinkle over the fresh oregano before serving.
Servings and Timing
This recipe serves 4 people and takes about 25 minutes in total — 10 minutes to prepare and 15 minutes to cook.
Variations
Sometimes I use penne or rigatoni instead of spiral pasta — any short pasta works well. For extra vegetables, I add chopped spinach, capsicum, or olives. If I’m after a bit of spice, I sprinkle some chilli flakes over the top before grilling. I’ve also swapped the tuna for cooked chicken or kept it vegetarian by leaving out the fish and adding extra veggies. The combination of fetta and mozzarella keeps it creamy and flavorful no matter what.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover the dish with foil and warm it in the oven at 180°C (350°F) for about 10–15 minutes or microwave individual portions for 2–3 minutes until hot. If the pasta seems a little dry after chilling, I stir in a splash of water or a drizzle of olive oil before reheating. It also freezes well — I freeze portions for up to 2 months, thaw them overnight in the fridge, and reheat until piping hot.
FAQs
Can I use a different type of pasta?
Yes, any short pasta like penne, fusilli, or rigatoni works great.
Can I make this ahead of time?
Yes, I assemble it up to a day ahead, refrigerate it, and then grill it just before serving.
Can I use canned salmon instead of tuna?
Absolutely, salmon works perfectly for a richer flavor.
Do I need to grill it?
Yes, the quick grill gives the cheese that golden, bubbling finish, but I can skip it if I prefer and serve it straight from the pan.
Can I use crumbled fetta instead of cubes?
Yes, crumbled fetta melts faster and gives a more even cheesy layer.
How do I make it vegetarian?
I simply leave out the tuna and add more vegetables like spinach or roasted capsicum.
Can I use low-fat cheese?
Yes, it works fine, though it won’t melt quite as smoothly as full-fat cheese.
Can I make it gluten-free?
Yes, I just use gluten-free pasta and check that my sauce and tuna are gluten-free too.
What can I serve it with?
It’s great with a simple green salad or some crusty bread.
How long does it keep?
It keeps in the fridge for up to 3 days or in the freezer for 2 months.
Conclusion
This Greek-Style Tuna and Fetta Pasta Bake is one of my favorite easy dinners — quick, wholesome, and full of Mediterranean flavor. I love how the creamy fetta and mozzarella melt together with the tomato sauce, tuna, and tender pasta for a comforting, satisfying meal. It’s the perfect balance of fresh and hearty, and always a hit with the family.
This Greek-Style Tuna and Fetta Pasta Bake is a quick and flavorful Mediterranean-inspired meal made with tuna, zucchini, cherry tomatoes, and a creamy mix of fetta and mozzarella. It’s fresh, comforting, and perfect for busy weeknights.
Ingredients
350 g spiral pasta
1 tbsp extra virgin olive oil
1 red onion, chopped
2 zucchini, sliced into 1 cm rounds
2 tsp crushed garlic
510 g jar tomato and basil pasta sauce
425 g can tuna in springwater, drained and flaked
100 g fetta, cut into 3 cm cubes
100 g (1 cup) shredded mozzarella
100 g truss cherry tomatoes, separated
2 tbsp fresh oregano sprigs
Instructions
Cook the pasta in a large saucepan of salted boiling water according to packet instructions until al dente. Reserve 125 ml (½ cup) of the pasta water, then drain and set aside.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion and zucchini, and cook for 3–4 minutes until softened and lightly golden.
Add the crushed garlic and cook for another 30 seconds until fragrant.
Pour in the tomato and basil pasta sauce and reserved pasta water. Simmer for 3–4 minutes until the zucchini is tender. Season to taste.
Stir in the flaked tuna and cooked pasta until evenly coated in sauce.
Preheat the oven grill to high. Transfer the pasta mixture into a greased baking dish (about 18 x 24 cm, 7 cm deep).
Scatter the fetta cubes, shredded mozzarella, and cherry tomatoes evenly over the top.
Grill for 1–2 minutes, or until the cheese is golden and bubbling.
Top with fresh oregano sprigs and serve hot.
Notes
Use any short pasta like penne or rigatoni instead of spirals.
Add extra vegetables such as spinach, olives, or capsicum for more flavor and color.
For a vegetarian version, skip the tuna and add more vegetables or chickpeas.
Crumbled fetta melts faster than cubed if preferred.
To reheat leftovers, cover with foil and bake at 180°C (350°F) for 10–15 minutes, or microwave individual servings.
