Baked Rigatoni With Tuna And Peppers

• 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

1. Preheat oven to 350u0b0F. Lightly grease a large casserole dish.
2. Cook pasta according to package instructions. Drain well. Return to pan and keep warm.
3. 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.
4. 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.
5. Spoon into casserole dish. Sprinkle with combined cheeses. Bake 15-20 minutes, until cheese is melted and golden.

rigatoni, olive oil, onion, garlic, red chili, red pepper, tomatoes, broccoli, heavy cream, tuna, basil, mozzarella, cheddar

Taken from recipes-plus.com/api/v2.0/recipes/24204 (may not work)