Broccoli and Tuna Pasta Bake

Broccoli and tuna pasta bake made with simple pantry ingredients, fresh broccoli, and a creamy cheese sauce. Easy to make and sure to please anyone.

Course Main Course, Pasta Recipes

Cuisine American

Prep Time 20

Cook Time 20

Servings servings

Calories 954kcal

Author Adina

Equipment

Large cooking pot
Large pan or skillet
Baking dish about 31x21 inches/ 6.5x8 cm

Ingredients

1 lb fusilli Note 1
2 cans tuna in water, drained, Note 2
1 broccoli head about 1 lb / 450 g
1 medium onion
2 garlic cloves
1 tablespoon olive oil
1 cup heavy cream
½ cup milk
½ teaspoon fine sea salt
¼ teaspoon ground black pepper
1 teaspoon oregano
a pinch of red pepper flakes to taste
3 tablespoons sour cream
1 cup grated cheese divided, Note 3

US - EU

Instructions

Preheat the oven to 375°F/ 180°C and lightly butter the baking dish.
Cook pasta: Bring a large pot of water to a boil. Add salt generously, and cook the pasta according to the packet’s instructions. Drain well. In the meantime, prepare the rest.
1 lb fusilli
Chop the ingredients: Chop the broccoli into florets, peel the stem, and cut the stem into small cubes. Set aside. Finely chop the onion and set it aside. Finely chop the garlic and keep it separate from the rest.
1 broccoli head + 1 medium onion + 2 garlic cloves
Sauté: Heat the oil in the pan. Cook the onion on medium-low heat until translucent, 2–3 minutes. Add the garlic and stir for another minute. Add the broccoli and stir well to combine.
1 tablespoon olive oil + onion + garlic + broccoli
Make the sauce: Add heavy cream, milk, salt, pepper, oregano, and red pepper flakes. Stir to combine, cover the pan with the lid, and cook gently for 5 minutes, stirring once or twice.
1 cup heavy cream + ½ cup milk + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon oregano + a pinch of red pepper flakes
Add the sour cream and adjust the taste with more salt, pepper, and red pepper flakes.
3 tablespoons sour cream
Combine: Return the drained pasta to the cooking pot. Add drained tuna, broccoli mixture, ½ of the grated cheese, and stir to combine. Adjust the taste again if necessary.
pasta + 2 cans tuna + ½ from 1 cup grated cheese
Assemble the dish: Transfer the mixture to a lightly buttered baking dish and sprinkle it with the remaining cheese.
½ from 1 cup grated cheese
Bake the tuna pasta casserole for 15 to 20 minutes until the cheese is golden and melted. Let rest for 5 minutes and serve.

Notes

Pasta: You can use any short pasta shapes you like. I had fusilli, but penne, macaroni, or anything else works just as well.
Tuna: I use 2 cans of tuna in water (about 140 - 170 g each, drained), roughly 1 cup total. You can use any good-quality canned tuna that’s well drained; this will slightly affect the calorie count if the tuna is in oil.
Cheese: Cheddar, Gouda, or any good-melting, flavorful cheese you like is okay.

Nutrition