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 9 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
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Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna
Tried this recipe?Mention @feedmehealthywithanna or tag #feedmehealthywithanna

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