Tuna & broccoli pasta bake

Tuna & broccoli pasta bake

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(38 ratings)

Prep: 5 mins Cook: 18 mins


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

  • Freeze leftovers

Nutrition: per serving

  • kcal707
  • fat26g
  • saturates11g
  • carbs75g
  • sugars9g
  • fibre7g
  • protein47g
  • salt1.81g


  • 2 x 185g cans tuna in olive oil, drained well, 1 tbsp oil reserved



    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 2 x 400g cans chopped tomato with garlic and herbs
  • 350g dried pasta shapes



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 300g broccoli, chopped into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 200g pack light soft cheese
  • 100g cheddar, finely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 25g breadcrumb
  • salad, to serve (optional)


  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.

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Comments, questions and tips

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Clarecen's picture
9th Jun, 2020
This was so easy to make and a big hit with my meat-loving partner, and two children. I added fresh garlic (only had plain tinned tomatoes), a tsp oregano and a few chilli flakes. I also had a little feta leftover, which I added to the cheddar and breadcrumbs. Definite thumbs up!
4th May, 2020
Made this tonight halved the recipe and just made it for myself and then I can have the rest tomorrow. It was so good and really simple would definitely make again and really recommend.
2nd Oct, 2018
I followed the recipe except I added garlic and onions and used less pasta. It was okay but not in a hurry to make again
12th Feb, 2018
Super simple and easy to make. I made this while juggling two other recipes at the same time (meal prepping for the win) Taste wise its really good, but maybe missing a little something (not sure what though) Only changes I made were that I used normal soft cheese (bought the wrong one) and I threw a couple of handfuls of frozen mix veg in (because why not) Would definitely make again, although may try with tinned salmon instead as the SO hates tuna. Massive portions as well, I reckon I will easily get 5-6 out of my batch. :)
11th Sep, 2015
I adapted this slightly as we are dairy free. First time I cooked it I used vegan soft cheese....it was ok but missing the salty tang cheese would add. Second time I added a tin of anchovies to melt at the beginning and diluted the tomato sauce just with oat milk to keep the calcium content. Topped it off with garlic breadcrumbs and it was amazing
15th Jun, 2015
Great quick dinner for the kids after getting home from afterschool activities. I added black olives and some roasted red and yellow peppers which were lurking in the fridge. 3 rumbling tummies satisfied with enough for me to take to work the next day for lunch
27th Apr, 2015
Great recipe if time is an issue. I made it the morning before I needed it and then heated it in the oven and it worked very well. I also didn't have enough cheddar, so used a bit of parmesan as well. Very tasty and makes absolutely loads - probably more like 5 portions.
forbairt's picture
13th Mar, 2015
To start ... I gave this a 4/5 ... I'm not a huge fan of tuna but want to try expanding my horizons for my kids (so there's no but daddy doesn't eat .... so why do we have to). It's rather tasty and I'd definitely have it again, it does however lack the wow factor for me. This was the first time trying it though so who knows for next time. Will make again. My 3 year old loved it :)
25th Aug, 2014
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
13th Oct, 2013
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.


21st Jan, 2020
Is this recipe best with a particular soft cheese?
CassieBest's picture
22nd Jan, 2020
Hi MCorfe, When we say soft cheese in a recipe, we're talking about cream cheese (such as Philadelphia). I hope this helps, Cassie (Senior Food Editor, BBC Good Food)
20th Feb, 2019
Hello, I don't quite understand the instructions in point 1. The way I read it is that I need to cook the tomatoes with the water while I'm cooking the pasta separately. But then add the broccoli to the pasta cooking or to the tomato cooking? Does "drain the water" refer to the water of the pasta? Or is the water in the sauce?
goodfoodteam's picture
22nd Feb, 2019
Thanks for your question. That's right, you cook the pasta separately and then add the broccoli to that. Drain the pasta and broccoli, reserving some of the cooking liquid.
clamcrab's picture
4th Sep, 2015
Drizzle Worcestershire sauce over the cheese topping before grilling. Add a sprinkle of chilli flakes to the tomatoes when simmering.
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