Description
A hearty, comforting Tuna Pasta Bake made with tender pasta, broccoli, and tuna in a rich tomato sauce, topped with golden melted cheddar cheese. Perfect for busy weeknights, family dinners, or meal prep — simple, budget-friendly, and absolutely delicious.
Ingredients
300 g (11 oz) dried pasta (penne, fusilli, or rigatoni)
300 g (11 oz) broccoli (1 medium head), cut into florets
500 g (1.1 lb) passata
2 tsp garlic granules
3 tbsp tomato puree
1 tbsp dried oregano
2 tbsp balsamic vinegar
Salt and freshly ground black pepper, to taste
200 g (7 oz) tinned tuna, drained (2 tins)
300 g (11 oz) cherry tomatoes, halved
150 g (5 oz) mature cheddar cheese, grated
Instructions
- Preheat the oven to 200°C (400°F).
- Cook the pasta according to the package instructions. Four minutes before the end, add the broccoli florets to the same pot.
- Meanwhile, combine passata, garlic granules, tomato puree, oregano, balsamic vinegar, salt, and pepper in a bowl to make the sauce.
- Drain the pasta and broccoli, then return them to the pot.
- Add the sauce, drained tuna, and halved cherry tomatoes. Stir to combine evenly.
- Transfer the mixture to a roasting dish and spread it out evenly.
- Top with grated cheddar cheese.
- Bake for about 15 minutes, until the cheese is melted, bubbly, and golden.
- Remove from the oven, let it rest for a few minutes, and serve warm.
Notes
Add 100 g (3.5 oz) cream cheese or crème fraîche to the sauce for a creamy version.
Sprinkle breadcrumbs or crushed crisps on top before baking for extra crunch.
Use gluten-free pasta to make this recipe gluten-free.
Add vegetables like sweetcorn, peas, or spinach for more nutrition.
Freeze leftovers for up to 2 months; thaw before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 9 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 60 mg
