Bow Tie Pasta with Tomato Tuna Sauce

Shantal 1

"Kids love this quick and easy meal. They'll never guess that it's full of nutritious ingredients."

Ingredients 50 m {{adjustedServings}} servings 351 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 56.1g
  • 18%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1474 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Bring a large pot of lightly salted water to a boil over high heat. Stir in the pasta and boil until cooked through, but still firm to the bite, about 12 minutes. Drain well.
  3. Heat the olive oil in a large skillet. Toast bread crumbs in oil, about 2 minutes. Season with salt and pepper; stir in lemon zest. Remove seasoned bread crumbs from skillet and drain on paper towels.
  4. Place the skillet back over medium heat. Add the beans, and mash. Stir in the tuna, tomato sauce, and 1/4 cup of the Parmesan cheese. Reduce heat to a simmer and cook for 10 to 15 minutes.
  5. Toss sauce with prepared pasta; place in prepared baking dish. Top with the toasted bread crumbs and remaining 1/2 cup Parmesan cheese. Bake in preheated oven until the cheese melts, about 10 minutes.
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Reviews 4

  1. 4 Ratings


This was really dry and as the recipe did not specify what kind of beans (I used pinto) I ended up with a funky tangy taste... It wasn't an awful recipe but it wasn't great either... sorry!


I like the concept but changed it up quite a bit just based on what I had and the reviews - my husband and I loved it. I used about 8 oz or so of shells (I cooked at 13.5 oz box but didn't need it all; probably used a little more than half just enough to be covered by the sauce). In a skillet I combined 2 cups of homemade pasta sauce (garlic, peppers, onions, tomatoes) with an extra can of diced tomatoes, 1/4 cup shredded parm, 1 cup edamame (peas would work too), a sprinkling of italian bread, crumbs, 2 tbs of lemon juice, and two cans of tuna plus salt/pepper/crushed red pepper to taste. I simmered for about 10 minutes, then combined with the shells and put into the baking dish. Covered with rest of parmasan and some more italian breadcrumbs; baked at 350 for 12 minutes until cheese was melted.


I'm sorry but I did not care for this recipe. The bread crumbs gave this dish a terrible taste.