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Tomato, Basil & Mackerel Bake

Add this super simple pasta bake to your weeknight repetoire for an easy, cheesy and hearty, yet reasonably healthy, meal that is perfect for feeding a hungry family.

SERVES 4 | PREP TIME – 25 mins | COOK TIME 20-25 mins | TOTAL COOK TIME 45-50 mins

Per Serving – 608 Cals | Fat 23g | Carbs 74g | Protein 26g


  1. 250g large pasta shells

  2. 1 head of broccoli

  3. Glug of extra virgin olive oil

  4. 2 finely sliced red onions

  5. 2 crushed garlic cloves

  6. 1 tbsp tomato purée

  7. 200ml red wine

  8. 2 x 400g tins of chopped tomatoes

  9. ½ bunch of torn fresh basil

  10. 240g pack of peppered smoked mackerel fillets

  11. ½ bunch of basil

  12. 100ml light crème fraîche

  13. 50g grated mature cheddar


  1. Heat the oven to 200°C/180°C fan/gas 6.

  2. Bring a large pan of water to the boil and cook the pasta shells for 2 minutes less than the pack instructions.

  3. Add the head of broccoli, sliced into florets, for the last 2 minutes of the cooking time, then drain and set aside.

  4. 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.

  5. 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.

  6. Cook in the oven for 20-25 minutes until golden and piping hot throughout.


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