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



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



  • 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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  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

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Slimsal's picture

You are not really a vegetarian if you eat tuna are you?

lizzafezza's picture
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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.

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

juliecochran's picture
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disappointed in finished dish, wouldn't make again

poshgirl04's picture

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. :)

andycrofts's picture

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