Cheese Broccoli Tuna Pasta Bake

Anna Van Dyken - Feed Me Healthy
My boys absolutely love tuna mornay and I’m a massive fan of mac ‘n’ cheese. So I’ve been inspired to combine the best of both worlds and create this delicious and simple fusion. Success!
4.67 from 12 votes
Course Dinner
Adjust Serving 6


  • 250 g elbow pasta
  • 1 tsp garlic-infused olive oil
  • 1 brown onion finely chopped
  • 125 g mushrooms sliced
  • 15 g broccoli cut into small florets
  • 1 tbsp dried mixed herbs
  • 100 g 99% fat free plain yoghurt
  • 185 g tuna in springwater drained, flaked
  • 3 eggs lightly beaten
  • 25 g grated parmesan cheese (1/3 cup)
  • 100 g grated reduced-fat mozzarella cheese


  • Preheat oven to 180°C. Cook pasta in a large deep pot of boiling, salted water, following packet instructions. Drain, rinse under cold water, drain well and return to pot.
  • Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook onion, mushrooms, broccoli and herbs for 8–10 minutes, stirring occasionally, until tender. Season with salt and pepper and add to the pasta.
  • Add yoghurt, tuna, eggs, ¼ cup (20 g) parmesan and half the mozzarella to the pasta. Mix well to combine. Transfer to an ovenproof dish (2.5 litre capacity) and smooth top with a spatula. Sprinkle with remaining parmesan and mozzarella. Bake for 25–30 minutes or until golden.


Anna’s tips
• Use a pastry brush to distribute olive oil evenly over the surface of frying pan.
• Cover the dish with foil if the cheese browns too quickly during baking.
Green 8
Blue 6
Purple 6
Personal Points QR Code
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

Discover more from Feed Me Healthy with Anna Van Dyken

Subscribe now to keep reading and get access to the full archive.

Continue reading