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The Slimming World tuna pasta bake recipe is quick and easy – and really cheesy! It’s the perfect midweek family meal



Total time

35 minutes




  • 350 g dried fusilli pasta
  • 1 leek (small, trimmed and thinly sliced)
  • 100 g frozen spinach
  • 100 g frozen sweetcorn
  • 250 g Plain Quark
  • 175 g fat-free natural fromage frais
  • 400 g tuna chunks in spring water (can, drained)
  • 75 g reduced-fat cheddar (shredded)


  1. Preheat your grill to its highest setting. Cook the pasta in a large pan of lightly salted boiling water for 8 minutes. After 4 minutes, add the leek, spinach and sweetcorn, making sure the water comes back to the boil quickly. Drain the pasta and vegetables and tip back into the pan.
  2. Stir the quark, fromage frais and tuna chunks into the pasta with half of the cheese and some seasoning.
  3. Spoon the pasta into a large ovenproof dish, sprinkle over the remaining cheese and place on a baking tray. Grill for 10 minutes until the cheese is melted and browning.
  4. Serve with salad or fresh veggies.
  5. View the recipe instructions at

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