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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)

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 6 people
Calories: 632 kcal
Course: Main Course
Cuisine: Fusion , Italian , British

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 Information

Calories 632kcal (32%) Carbohydrates 59g (20%) Protein 23g (46%) Fat 33g (51%) Saturated Fat 17g (85%) Cholesterol 75mg (25%) Sodium 325mg (14%) Potassium 636mg (18%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1415IU (28%) Vitamin C 39.1mg (43%) Calcium 304mg (30%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 632

% Daily Value*

Calories 632kcal 32%
Carbohydrates 59g 20%
Protein 23g 46%
Fat 33g 51%
Saturated Fat 17g 85%
Cholesterol 75mg 25%
Sodium 325mg 14%
Potassium 636mg 14%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1415IU 28%
Vitamin C 39.1mg 43%
Calcium 304mg 30%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.