Name: Tuna and broccoli pasta bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 375 gram rigatoni pasta; 1 head broccoli, cut into small florets; 2 tablespoon olive oil; 2 leeks, washed, thinly sliced; 250 ml tub light sour cream; 2 tablespoon lemon juice, plus 2 tsp finely grated lemon zest; 185 gram can tuna in oil, drained; 1 cup grated mozzarella; 1/2 cup panko crumbs

Tuna and broccoli pasta bake

A weeknight dinner winner.

Skip to Recipe

Serves 4

Prep

10M

Cook

35M

Total

45M

Hearty, comforting and utterly delicious, this tuna and broccoli pasta bake goes a long way in satisfying those hunger pangs.

Looking for more tuna bakes or more pasta bake recipes?

Ingredients

375 gram rigatoni pasta

1 head broccoli, cut into small florets

2 tablespoon olive oil

2 leeks, washed, thinly sliced

250 ml tub light sour cream

2 tablespoon lemon juice, plus 2 tsp finely grated lemon zest

185 gram can tuna in oil, drained

1 cup grated mozzarella

1/2 cup panko crumbs

Method

Preheat oven to 200°C. Lightly grease a rectangular 10-cup casserole dish.

Cook pasta in a large saucepan of boiling salted water following packet instructions, adding broccoli for the final 30 seconds. Drain well, return to pan and keep warm.

Meanwhile, in a frying pan, heat half oil on medium. Saute leek for 5-6 minutes until softened.

In a large bowl, whisk sour cream, lemon juice and zest together. Add leek, pasta, broccoli, tuna and ¾ cup of mozzarella. Mix well to coat in sour cream. Season to taste.

Spoon pasta mixture into dish. Combine panko crumbs with remaining oil and mozzarella. Mix well and sprinkle over top of dish.

Bake for 15-20 minutes until crisp and golden. Serve with salad or vegetables.

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