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A creamy weeknight pasta bake that turns pantry staples — canned tuna, corn and a bag of pasta — into a bubbling, cheesy dinner the whole family will eat, with broccoli mixed right through it.
Hanna Jónsdóttir
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Preheat the oven to 180°C conventional (160°C fan). Bring a large pot of well-salted water to the boil and cook the pasta according to the package instructions, but drain it 1–2 minutes early — add the broccoli florets for the last 2–3 minutes so they cook alongside it. Drain the pasta and broccoli together and set aside.
Meanwhile, melt the butter in a large saucepan or deep frying pan over medium heat. Add the chopped onion and garlic and cook for 2–3 minutes until the onion turns translucent.
Stir in the flour and cook for about 1 minute. Slowly pour in the milk and cooking cream a little at a time, whisking constantly so no lumps form.
Bring to a gentle simmer and cook for 5–7 minutes, stirring often, until the sauce is thick enough to coat the back of a spoon — if it's still thin after 7 minutes, keep simmering and whisking a little longer until it thickens properly. Take it off the heat.
Stir most of the grated cheese into the sauce (set about a quarter aside for the top) until melted. Season with the oregano, salt and pepper to taste.
Flake the drained tuna into chunks with a fork and gently fold it, the sweetcorn and the pasta-broccoli mixture into the sauce.
Transfer everything to a greased ovenproof dish and scatter the reserved cheese over the top.
Bake for 20–25 minutes, until golden and bubbling at the edges. Serve hot.
Based on 11 of 12 ingredients — the rest are missing nutrition data.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
878
kcal
Calories
45.9
g
Protein
39.3
g
Fat
86.3
g
Carbs
6.3
g
Fiber
Keeps well in a sealed container in the fridge for up to 3 days — reheat portions in the oven or microwave until piping hot throughout, adding a splash of milk if the sauce has thickened too much. The creamy sauce can split if frozen and thawed, so fridge storage is the better option.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
