Name: Tuna & broccoli pasta bake
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 4
Cuisine: Italian
Ingredients: 2 x 185g cans tuna in olive oil, drained well, 1 tbsp oil reserved; 2 x 400g cans chopped tomato with garlic and herbs; 350g dried pasta shapes; 300g broccoli chopped into small florets; 200g pack light soft cheese; 100g cheddar finely grated; 25g breadcrumb; salad to serve (optional)

Home
Recipes
Tuna & broccoli pasta bake

Tuna & broccoli pasta bake

Good Food team

Save recipe

Serves 4

Easy

Prep: 5 mins

Cook: 18 mins

A star rating of 3.9 out of 5.53 ratingsRate

loading...

A family favourite, this filling and warming supper is ready in under half an hour - and uses lots of storecupboard ingredients

Freezable (Freeze leftovers)

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Bitterleaf salad

A star rating of 4.5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

2 x 185g cans tuna

in olive oil, drained well, 1 tbsp oil reserved
2 x 400g cans chopped tomato

with garlic and herbs
350g dried pasta

shapes
300g broccoli

chopped into small florets
200g pack light soft cheese
100g cheddar

finely grated
25g breadcrumb
salad

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal707
fat26g
saturates11g
carbs75g
sugars9g
fibre7g
protein47g
salt1.81g

Method

step 1

Heat the reserved oil from the tuna in a very large saucepan. Tip in the tomatoes plus 200ml water and simmer while you cook the pasta, following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving some of the cooking water.
step 2

Heat the grill. Stir the soft cheese into the tomato sauce until melted, then mix with the pasta, broccoli and drained tuna, along with a little of the reserved cooking water if the sauce looks a bit thick. Season with salt and pepper.
step 3

Tip into an ovenproof dish and sprinkle on the cheddar and crumbs. Grill, not too close to the heat, for about 4-6 mins until golden and bubbling. Serve with a big side salad, if you like.

Recipe from Good Food magazine, December 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.53 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now