Here’s an easy weekday meal that’s doesn’t need any complicated ingredients—just the usual pantry essentials and, of course, lots and lots of cheese. If you’d like, you can even add in some bacon or ham to make it more savory. Another suggestion is substituting broccoli with cauliflower. Finish with a splash of truffle oil to make your pasta more delectable and appetizing.
TUNA AND BROCCOLI PASTA BAKE
Makes 12-14 servings
1 Tbsp Canola oil
2 Tbsps Butter
1 Large onion, chopped
2 stalks Celery, chopped
1 (400g) can Whole mushrooms, drained and sliced
2 (180) cans Tuna flakes in brine, drained
1 cup Full cream milk
1 cup Water
2 can Cream of mushroom soup
1 cup Broccoli florets, blanched
2 Tbsps Grated Parmesan cheese
1 tsp Salt
½ tsp Ground white pepper, to season
Pinch of ground nutmeg
250g Curly pasta, cooked halfway
½ cup Reserved pasta water (optional)
½ cup Grated cheddar cheese
½ cup Grated quick melt cheese
1 cup Grated mozzarella cheese
1. In a medium saucepot, heat canola oil and butter. Toss in onions and sauté over medium heat until soft and fragrant.
2. Next, add celery and sliced mushrooms then cook for 1-2 minutes.
3. Add tuna and simmer for another minute. Pour in milk and water then bring mixture to a boil.
4. Stir in cream of mushroom soup and mix until soup melts into the broth.
5. Toss in blanched broccoli florets and Parmesan cheese. Season with salt, white pepper, and nutmeg. Turn off heat and set aside.
6. Combine cooked pasta with the sauce and allow ingredients to meld. Add pasta water if you prefer a thinner sauce.
7. Transfer mixed pasta to a large baking dish. Sprinkle grated cheddar, quick melt, and mozzarella cheeses generously on top. Bake in a preheated 350°F oven for 15-20 minutes or until cheese turns golden brown. Serve with garlic bread or bread sticks.
Enjoy these easy to make pasta dishes:
Recipe by Nina Daza-Puyat
Photographed by Miguel Abesamis of Studio 100