Tuna & broccoli pasta bake

Tuna & broccoli pasta bake

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(37 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
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  • 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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11th Aug, 2013
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.
23rd Mar, 2013
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
23rd Jan, 2013
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.
19th Jan, 2013
Really easy to make and tastes great too. I will be making this again as a staple in my weekly menu!
16th Jan, 2013
16th Jan, 2013
Really nice, and easy
13th Dec, 2012
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.
27th Nov, 2012
Loved this, added garlic & onions as other people had mentioned and was super!
26th Oct, 2012
Good, makes loads - probably feeds 6. Needs a bit of spicing up though, will add some chilli next time.
gfnatalie's picture
15th Feb, 2012
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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