Baked Rigatoni With Tuna And Peppers - cooking recipe

Ingredients

1 lb rigatoni
1 tbsp olive oil
1 None onion, finely chopped
3 cloves garlic, crushed
1 None red chili, finely chopped
1/2 None red pepper, seeded, sliced
2 x 14 oz cans diced tomatoes
1 head broccoli, cut into small florets
1 1/4 cup heavy cream
14 oz canned tuna, drained, flaked
1 oz basil, torn
2.75 oz mozzarella, grated
3.5 oz cheddar, grated

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large casserole dish.
Cook pasta according to package instructions. Drain well. Return to pan and keep warm.
Meanwhile, heat oil in a deep frying pan on high. Saute onion, garlic and chili 3-4 minutes, until tender. Add red pepper and cook 1-2 minutes.
Stir in tomatoes and broccoli and bring to a boil. Reduce heat to low and simmer for 3 minutes. Blend in cream. Bring to gentle simmer and cook 4-5 minutes, until slightly thickened. Stir in tuna and basil and season to taste. Add to pasta, tossing well.
Spoon into casserole dish. Sprinkle with combined cheeses. Bake 15-20 minutes, until cheese is melted and golden.