Chilli tuna pasta bake

Hearty, warming and packed full of flavour, this tuna pasta bake is cooked with a spicy tomato-chilli sauce and topped with oozy melted dish to create the ultimate comfort food for a tasty Winter dinner dish.

Serves 8

Prep

10M

Cook

35M

Total

45M

Ingredients

500 gram packet rigatoni pasta

1 tablespoon olive oil

1 onion, finely chopped

3 clove garlic, crushed

1 red chilli, finely chopped

1/2 red capsicum, seeded, sliced

2 400g cans diced tomatoes

1 head broccoli, cut into small florets

300 millilitre carton cream

400 gram can tuna, drained, flaked

1 cup torn basil leaves

3/4 cup grated mozzarella

1 cup grated tasty cheese

Method

1.Preheat oven to moderate, 180°C. Lightly grease a large casserole dish.

2.Cook pasta in a saucepan of boiling salted water following packet instructions. Drain well. Return to pan and keep warm.

3.Meanwhile, heat oil in a deep frying pan on high. Saute onion, garlic and chilli 3-4 minutes, until tender. Add capsicum and cook 1-2 minutes.

4.Stir in tomatoes and broccoli. Bring to boil. Reduce heat to low. Simmer 3 minutes. Blend in cream. Bring to gentle simmer and cook 4-5 minutes, until slightly thickened. Stir tuna and basil through and season to taste. Add to pasta, tossing well.

5.Spoon into dish. Sprinkle with combined cheeses. Bake 15-20 minutes, until cheese melts and is golden.

You will need at least a 10-cup dish for this bake, or 8 x 1 1/2-cup individual dishes. Add 1 tablespoon red-wine vinegar to the mix for a slightly acidic flavour.
Note

Woman's Weekly Food

Ingredients

Method

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