Tuna and Broccoli Squeeze Pasta Bake
Add a cheesy topping to your tuna and broccoli pasta bake with a sizeable squeeze of Primula Cheese ‘n’ Chives. Note: requests for extra helpings highly likely.
What you need
- Primula Cheese ‘n’ Chives
- I tin of tuna
- 1 tin of chopped tomatoes
- 1 of each red, orange and green pepper – sliced
- 1 white onion – diced
- 3 cloves garlic – minced
- Salt and pepper to taste
- 400g tricolour pasta
- Half a head of broccoli – cut into small florets
- 1 tsp chilli flakes
- 2 tsp mixed herbs
- 1 tsp sugar
- Aleppo pepper
How you do it
Boil water and salt generously.
Cook pasta to instructions.
Drain pasta and place into your baking dish.
Thinly slice peppers, dice onion, then mince garlic.
Heat olive oil in pan over medium heat.
Throw peppers, onions and garlic into the pan and season generously with salt and mixed herbs.
Fry until soft and fragrant.
Pour in tin of chopped tomatoes and add in a pinch of salt and sugar.
Cook down for a few minutes until thickened slightly.
Pour sauce into dish with the pasta and mix well.
Saute broccoli florets with some salt and chilli flakes until vibrant green.
Throw broccoli in to the baking dish, along with the tin of tuna. Mix well so that everything is combined and coated in the sauce.
Squeeze Primula Cheese ‘n’ Chives in a zigzag pattern.
Bake at 200 degrees for 10-15 minutes.
Garnish with a sprinkling of chilli flakes.
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