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close up shot of cheesy casserole in a white baking dish

Tuna Pesto Pasta

Natalia-Flavorful Home
Easy tuna pesto pasta made cheesy with extra flavor. This comforting dish is baked in the oven and is sure to satisfy the cravings.
5 from 1 vote
Prep Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 684 kcal


  • 12 oz gluten-free pasta
  • 3 cups beet greens
  • 1/2 cup pecans , raw
  • 1/3 cup olive oil
  • 1/2 teaspoon sea salt
  • 2 cups irish cheese , divided
  • 2 cans canned tuna


  • Gather the ingredients. In a large pot filled with water cook pasta according to the package's directions. Cover the pot with a lid to bring water to boil faster. While pasta is cooking, wash and rinse the beet greens. Remove the large stems.
  • In a food processor, place beet greens and pecans. Pulse several times till crushed, open, scrape the sides. Add olive oil and salt, pulse a couple of times.
  • Shred the cheese. Drain tuna, using fork mush into smaller pieces while still in the can—Preheat the oven to 375F degrees.
  • Once pasta is cooked, drain and place in the oven-safe baking dish. Add pesto, one cup of shredded cheese, drained tuna. Mix well to combine. Add one more cup of cheese as the top layer, spread evenly.
  • Bake for 10 minutes on the second to the top shelf, so the cheese melts. Serve warm.


Calories: 684kcalCarbohydrates: 58gProtein: 30gFat: 38gSaturated Fat: 12gTrans Fat: 1gCholesterol: 72mgSodium: 733mgPotassium: 381mgFiber: 3gSugar: 1gVitamin A: 1940IUVitamin C: 7mgCalcium: 371mgIron: 2mg
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