Tuna and Pasta Bake

Ingredients (serves 6)

• 3 cups dried curls pasta
• 350g broccoli, cut into small florets
• 2 teaspoons olive oil
• 2 garlic cloves, crushed
• 4 green onions, thinly sliced
• 425g can tuna in springwater, drained, flaked
• 1 1/2 cups frozen peas
• 1/4 cup plain flour
• 2 x 375ml cans Carnation evaporated milk
• 1 cup fresh white breadcrumbs
• 1 1/2 cups grated tasty cheese
• Chopped fresh flat-leaf parsley leaves, salad leaves and cherry tomatoes, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Cook pasta in a large saucepan of boiling salted water, following packet directions until tender, adding broccoli for last 2 minutes. Drain. Return to pan.
2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened.
3. Add tuna, peas and flour to pasta. Season with salt and pepper. Toss to combine. Add milk. Stir to combine. Pour mixture into a 12 cup-capacity ovenproof dish. Sprinkle with breadcrumbs and cheese.
4. Bake for 30 minutes or until heated through and top golden. Sprinkle with parsley. Serve with salad leaves and cherry tomatoes.