Tuna & Broccoli Pasta Bake
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.
Ingredients
500g Diamond Vegetable Spirals
300g broccoli, cut into small florets
425g John West Tuna in Springwater, drained
1 500g jar Leggo's Tomato and Garlic Organic Pasta Sauce
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 grated Mainland Parmesan cheese
¼ tsp salt
Method
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.
