Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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.