Tomato and Basil Mackerel Bake

Add this pasta bake to your weeknight repetoire for an easy,
cheesy and hearty meal that is perfect for feeding a hungry family


250g large pasta shells
1 head of broccoli
1 tbsp of oil
2 finely sliced red onions
2 crushed garlic cloves
1 tbsp tomato purée
200ml red wine
2 x 400g tins of chopped tomatoes
½ bunch of torn fresh basil
240g pack of peppered smoked mackerel fillets
½ bunch of basil
100ml light crème fraîche
50g grated mature cheddar


Heat the oven to 200°C/180°C fan/gas 6. Bring a large pan of water to the boil and cook the pasta shells for 2 minutes less than the pack instructions. Add the head of broccoli, sliced into florets, for the last 2 minutes of the cooking time, then drain and set aside.
Meanwhile, in a large sauté pan, heat a glug of oil and fry the red onions for 5 minutes. Add the garlic and tomato purée, fry for a few minutes, then add the red wine. Bubble for 2 minutes, then add the chopped tomatoes and basil. Cook for 10 minutes, then season.
Remove the skin from a the mackerel fillets and break up into bite-size pieces. Stir into the pan with the remaining basil and light crème fraîche. Spoon into a 2 litre baking dish (or keep in the pan if it’s ovenproof) and top with grated mature cheddar. Cook in the oven for 20-25 minutes until golden and piping hot throughout.

RECIPE: Delicious Magazine

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