Tuna & broccoli pasta bake

Tuna & broccoli pasta bake

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(17 ratings)

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Cooking time

Prep: 5 mins Cook: 18 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freeze leftovers
Nutrition info

Nutrition per serving

kcalories
707
protein
47g
carbs
75g
fat
26g
saturates
11g
fibre
7g
sugar
9g
salt
1.81g

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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Method

  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.
  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.
  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

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Comments

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aliceeats's picture

Really great recipe, probably my favourite pasta bake from The good Food website. I thought the cream cheese really made it, making it creamy but still fairly healthy. I used a lot less pasta than stated (maybe around 100g less, though I can't quite remember) as this seemed like a lot. Will definitely make again.

Rachel Roberts's picture

I thought this was really quite bland, actually. I really don't think the soft cheese helps - it just seems to dilute the flavour. Onions might have been a welcome addition.

Millsybabe's picture

Absolutely 'Scrummy'. Will be doing it again. Made it just as it said.

masterfox_86's picture
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Really love this recipe. It's easy and quick to make and very tasty, will definitely be making this often for quick suppers at the weekends.

janetashorey's picture

I blended the tomatoes to make a smooth sauce which became creamy when the cheese was added. Next time I think I will use Passatta. It reheats well in the oven; I made it the day before I needed it and reheated it in the oven. We thought it served 4 really good portions.

vickyhinde's picture
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I made this last week, as 4 out of 5 nights we have to eat early and rush off to an activity. It was very simple to make, i used frozen broccoli, as i had some in freezer, i did not drain my can of diced tomatoes, so did not add extra water. My husband and I loved it, the 4 kids on the other hand, not so much...I think they're just biased as to anything with green in it. It made a lovely big batch and we got 2 nights worth of meals out of it, but for me it was an effort to get kids to eat it. so i probably won't be making again. this would be a good dish to make for someone who just had a baby or is unwell.

moonfan's picture
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Really easy to make and tastes great too. I will be making this again as a staple in my weekly menu!

svhouse40's picture
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Lovely

svhouse40's picture
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Really nice, and easy

raven's picture
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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.

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

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

gfnatalie's picture

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.

poshgirl04's picture

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.

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

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

smallasapeanut's picture
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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!

momolachat's picture
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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 ?

paulah3200's picture

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.

unabryn's picture
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Oops, forgot the stars in my review.

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