Tuna & broccoli pasta bake

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Results 1-20

• andycrofts

  13 December 2011

  andycrofts commented on this recipe

  Step 1: "reserving some of the cooking water" Sorry, don't see why....

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• Jo

  13 December 2011

  Jo commented on this recipe

  This was perfect for a busy evening leading up to Christmas with little time to cook. I used original tinned tomatoes and added my own garlic and herbs otherwise everything was as written in the recipe. My only comment is that next time I might add an onion to the oil before adding tomatoes but this is probably just a personal preference. Meal was quick,easy and the children and hubby loved it. Particularly good as half an hour before I didn't have a clue what we were going to eat tonight. :)

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• julie

  14 December 2011

  julie rated and commented on this recipe

  

  disappointed in finished dish, wouldn't make again

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• Dorothy

  15 December 2011

  Dorothy rated and commented on this recipe

  

  I have just tried this recipe and the whole family loved it and kept coming back or more. Will definately cook this again.

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• Lynsey

  21 December 2011

  Lynsey rated and commented on this recipe

  

  A good mid-week meal. I used fresh garlic and herbs and a pinch of chilli and baked it in the oven instead of putting it under the grill. Leftovers were great for lunch the next day and everyone in my office said it smelt lovely and asked for the receipe.

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• unabryn

  21 December 2011

  unabryn commented on this recipe

  Absolutely loved it! I didn't alter anything and kept to the exact ingredients and measurements otherwise I can't see any point in posting a review on the actual recipe. I'm a vegetarian so always looking for something really tasty and this was it. I would definitely make again and also freeze some for unexpected guests. Have to agree with AndyCrofts review though - I wonder why we had to reserve some of the cooking water;-)

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• unabryn

  21 December 2011

  unabryn rated and commented on this recipe

  

  Oops, forgot the stars in my review.

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• PaulaH

  29 December 2011

  PaulaH commented on this recipe

  The reason you save some of the cooking water is to add to the sauce. The starch which is released when cooking the pasta makes the sauce glossy and shiny. You only need half a cup if want to use it.

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• momolachat

  02 January 2012

  momolachat rated and commented on this recipe

  

  I was dissapointed with this recipe, the sauce was very thin and a odd pale pink colour, not very appetising :( I wonder if i did something wrong ?

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• smallasapeanut

  05 January 2012

  smallasapeanut commented on this recipe

  Really enjoyed this, only the two of us so had the second portion the next day, which I must say tasted even better. I made one or two changes to the recipe, I used 100g less pasta and added sauted onions and mushrooms. Plain cream cheese (full fat) and added my own garlic, chillis and herbs. I will make this again but i will add some tomato puree as i felt it was lacking in richness, however that could be just my taste buds!

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• smallasapeanut

  05 January 2012

  smallasapeanut rated and commented on this recipe

  

  Stars didn't seem to work...so here they are!

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• dibbledoo

  05 January 2012

  dibbledoo rated and commented on this recipe

  

  Flexible for family supper or friends. IEvery one enjoyed it. The pasta remained soft even when reheated. I added a few chopped olives.

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• Jo

  12 January 2012

  Jo commented on this recipe

  The second time I cooked this, I added onions into the oil at step 1. This added a little more bulk but gave it much more flavour. Very simple but effective. A great dish that my kids love and easy to prepare :0). Thank you.

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• GFNatalie

  15 February 2012

  GFNatalie commented on this recipe

  To everyone who was querying the fact that the recipe didn't state when to use the reserved cooking water- apologies. This was missed out of the method by mistake and has now been added. The purpose of the water is to thin out the sauce if it's too thick. Sorry about that! Thanks, the Good Food web team.

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• donutsox

  26 May 2012

  donutsox rated this recipe

  

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• honeybee

  26 October 2012

  honeybee rated and commented on this recipe

  

  Good, makes loads - probably feeds 6. Needs a bit of spicing up though, will add some chilli next time.

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• Britvick

  27 November 2012

  Britvick rated and commented on this recipe

  

  Loved this, added garlic & onions as other people had mentioned and was super!

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• Raven

  13 December 2012

  Raven rated and commented on this recipe

  

  All my three children loved this and had seconds, An easy storecupboard recipe. I added fresh garlic and herbs to a normal tin of tomatoes. Pleasantly surprised by how tasty this was.

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• Saffers

  16 January 2013

  Saffers commented on this recipe

  Really nice, and easy

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• Saffers

  16 January 2013

  Saffers rated and commented on this recipe

  

  Lovely

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http://www.bbcgoodfood.com/recipes/1813634/

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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 breadcrumbs
• salad , to serve (optional)

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 18 mins

FREEZE leftovers

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 breadcrumbs
• salad , to serve (optional)

PER SERVING

707 kcalories, protein 47g, carbohydrate 75g, fat 26 g, saturated fat 11g, fibre 7g, sugar 9g, salt 1.81 g

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