Tuna pasta bake with leek and broccoli

This comforting tuna pasta bake recipe is brilliant served for a filling weeknight dinner that's ready in just 45 minutes. Packed with leeks, broccoli and tuna, this is a perfect family meal

  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


  • 375 gram rigatoni pasta
  • 1 head broccoli, cut into small florets
  • 2 tablespoon olive oil
  • 2 leeks, washed, thinly sliced
  • 250 millilitre tub light sour cream
  • 2 tablespoon lemon juice, plus 2 teaspoons finely grated lemon zest
  • 185 gram can tuna in oil, drained
  • 1 cup grated mozzarella
  • 1/2 cup panko breadcrumbs


  • 1
    Preheat oven to hot, 200°C. Lightly grease a rectangular 10-cup casserole dish.
  • 2
    Cook pasta in a large saucepan of boiling salted water, following packet instructions. Add broccoli for the final 30 seconds of cooking. Drain well, return to pan and keep warm.
  • 3
    In a frying pan, heat half the oil on medium. Sauté leek for 5-6 minutes until softened.
  • 4
    In a large bowl, whisk sour cream, lemon juice and zest together. Add leek, pasta, broccoli, tuna and ¾ cup mozzarella. Mix well to coat in sour cream. Season.
  • 5
    Spoon pasta mix into dish. Combine breadcrumbs with remaining oil and mozzarella. Mix well and sprinkle over the top of the dish.
  • 6
    Bake for 15-20 minutes until crisp and golden. Serve with salad.

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