Easy One Pot Tuna Pasta Bake with Broccoli and Sweetcorn

5 from 6 votes

Easy One Pot Tuna Pasta Bake with Broccoli and Sweetcorn

Stuck in a rut with midweek meals? Add this quick and easy One Pot Tuna Pasta Bake with Broccoli and Sweetcorn to your repertoire. It takes just 30 minutes, uses mainly storecupboard ingredients and best of all – there’s only one pot to wash! (Serves 4-6 people, depending on appetite)

Course Main Course, Pasta

Cuisine British, Fusion, Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 632kcal

Author Eb Gargano

Ingredients

2 tablespoons olive oil
1 large onion sliced
3 cloves garlic crushed or grated
300 g fusilli pasta (or your favourite shape)
350 ml passata
650 ml water (use the empty passata jar to measure)
Salt and pepper to taste
250 g mascarpone
120 g tinned tuna drained
150 g tinned sweetcorn drained (or use frozen)
200 g broccoli chopped into very small florets
150 g cheddar cheese grated
50 g panko breadcrumbs (or normal breadcrumbs)
Green salad to serve optional

Metric - US Customary

Instructions

Put the oil in a wide ovenproof pan and add the sliced onion. Fry for 3 minutes over a low heat, with the lid on, or until softened. Add the garlic and cook for a further 2 minutes, with the lid off.
Put the pasta, passata and water into the pan, together with the salt and pepper, and bring to the boil. Cover with a lid and cook for 10 minutes, stirring once or twice until the pasta is nearly al dente. Meanwhile preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
Remove the lid and add in the mascarpone, tuna, sweetcorn and broccoli. Stir to mix everything together thoroughly. Bring to a gentle simmer and then turn off. Mix the cheddar and breadcrumbs and sprinkle over the top of the pasta bake.
Cook the pasta bake uncovered in the preheated oven for 10-15 minutes until the cheese is melted and bubbling, and the pasta is cooked to your liking.
Serve with a green salad.

Notes

In order to make this dish truly a one pot dish you need to cook it in a wide, fairly deep pan that is both suitable to go on the stove and in the oven. I use my much loved Le Creuset style sauté pan for this. But anything will do so long as it can be used on the hob and in the oven. If you don’t have anything suitable, then you will need to transfer the dish from a saucepan to an oven dish for the final step.

Nutrition information is approximate and meant as a guideline only.

Nutrition