I came across a tuna pasta bake recipe awhile back from Gordon Ramsay and it was amazing. Like I always do, I jotted down some of my recipe edits into a notebook as I was making the recipe in case I ever needed to refer back to it (for example, I added broccoli in it). Unbeknownst to me, the original recipe would disappear from being online anywhere. I couldn’t find in when searching for it – not on his website, not on youtube, and not on Pinterest. Did I imagine this recipe?
Just recently I was clearing out old notebooks, and stumbled upon a page with no title but a list of some random ingredients…canned tuna, shell pasta, and broccoli. Was this the recipe I was looking for? I started to try and fill in the blanks of my scribbled out notes, and this is my recollection of the original tuna pasta bake from Gordon Ramsay…
It’s a creamy tuna pasta bake and is perfect for a quick weeknight dinner. The sweet and saline flavors of tuna and its meaty and creamy texture pair perfectly with the mildly bitter taste and crunchy texture of baked broccoli. Each bite will be a delicious mixture of creamy and crunchy layers that will make you want more.
Gordon Ramsay’s Creamy Tuna Pasta Bake Recipe
- 11 oz. conchiglie, shells pasta
- 2 tablespoons extra virgin olive oil
- 1 white onion, chopped
- 11 oz. canned tuna, drained and flaked
- 5 oz. broccoli florets
- 2 cups white sauce
- 1 cup cheddar cheese, grated
- 1 cup Parmigiano Reggiano cheese, grated
- 2 tablespoons breadcrumbs
- ⅓ teaspoon garlic powder
- ⅓ teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- Preheat the oven to 375°F.
- Cook pasta in salted water according to package instructions.
- In another pan with salted water, cook broccoli florets until fork tender.
- Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and cook onion until lightly golden. Season with garlic powder and oregano. Stir to combine.
- Drain the pasta.
- Add tuna, pasta, white sauce, and cheddar cheese into the pan with cooked onion. Stir well to combine.
- Pour the mixture into a 7×11 inch baking pan. Top with broccoli florets and sprinkle with grated Parmigiano and breadcrumbs.
- Bake for 20 minutes.
- Remove from the oven and let stand for at least 10 minutes before serving.
- Serve and enjoy.
- Add more flavor with spices that make a perfect match with tuna, like thyme, sage, or basil.
- For extra creaminess, top with more grated cheddar cheese.
- Broccoli and tuna go well with crunchy ingredients like nuts or seeds. You can chop and mix them with the rest of the ingredients or use them as a topping.
If you like this post, we think you’ll like our Baked Ziti post.