Tuna & broccoli pasta bake

Tuna & broccoli pasta bake

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(34 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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5th Jan, 2012
Flexible for family supper or friends. IEvery one enjoyed it. The pasta remained soft even when reheated. I added a few chopped olives.
5th Jan, 2012
Stars didn't seem to work...so here they are!
5th Jan, 2012
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!
2nd Jan, 2012
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 ?
29th Dec, 2011
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.
21st Dec, 2011
Oops, forgot the stars in my review.
21st Dec, 2011
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;-)
2nd Jan, 2014
You are not really a vegetarian if you eat tuna are you?
21st Dec, 2011
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.
15th Dec, 2011
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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