Tuna & Broccoli Pasta Bake

Name: Tuna & Broccoli Pasta Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 500 g Diamond Vegetable Spirals (1 pack); 300 g broccoli (cut into small florets); 425 g John West Tuna in Springwater (1 tin, drained); 1 jar Leggo's Tomato and Garlic Organic Pasta Sauce (500g); 1 tsp dried oregano; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp butter (melted); 1/2 cup panko breadcrumbs; 1/4 cup Mainland Parmesan cheese (grated); 1/4 tsp salt

Large pasta bake on wooden board and a single helping on a plate with a fork. Green background.

Always a good solution for a busy midweek night, this pasta bake can be made ahead of time and refrigerated for a couple of days before using.

Print Pin Rate

Prep Time 10

Cook Time 40

Total Time 50

Course Dinner

Cuisine New Zealand

Servings people

Ingredients

500 g Diamond Vegetable Spirals 1 pack
300 g broccoli cut into small florets
425 g John West Tuna in Springwater 1 tin, drained
1 jar Leggo's Tomato and Garlic Organic Pasta Sauce 500g
1 tsp dried oregano
½ tsp paprika
½ tsp salt
½ tsp black pepper

Crunchy Topping

2 tbsp butter melted
½ cup panko breadcrumbs
¼ cup Mainland Parmesan cheese grated
¼ tsp salt

Instructions

Preheat oven to 180°C. Grease a large ovenproof dish.
Make the Crunchy Topping: Mix all ingredients together and set aside.
Cook the pasta: Heat well-salted water in a large pot to a rolling boil. Cook the pasta as per the packet directions but deduct 1 minute from the cooking time so it is still slightly al dente.
Add the broccoli to the pasta post for the last 3 minutes of cooking time. Drain and return to the pot.
Assemble the Tuna Bake: Add the drained tuna to the pasta and broccoli and flake into large chunks with a fork. Pour the Pasta Sauce into the pot and add the oregano, paprika, salt and pepper. Stir gently to combine.
Turn into the baking dish and sprinkle with Crunchy Topping. Bake for 20 minutes until the top is golden and the edges are bubbling.