Name: Chilli tuna pasta bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
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

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 cheese to create the ultimate comfort food for a tasty Winter dinner dish.

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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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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