Cheese Broccoli Tuna Pasta Bake

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 9 votes

Print Recipe Pin Recipe

Course Dinner

Adjust Serving

P-Points

Ingredients

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

Instructions

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.

Notes

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.

Smartpoints

Green 8
Blue 6
Purple 6

Personal Points QR Code