1/2 pound penne or fusilli pasta 1 cup broccoli florets 1 small onion, minced 6 ounces brie cheese, rind removed 1 1/2 cup milk 1/2 teaspoon Dijon mustard 4 scallions, sliced 1/2 cup bottled roasted red bell peppers, diced 7 ounces white tuna in water, drained and flaked 1 plum tomato, finely diced
Preheat oven to 350F.
Cook pasta in a flameproof casserole of boiling water 7-10 minutes, or until al dente. Add broccoli to water during last 5 minutes of cooking time. Drain well and return pasta mixture to casserole. While mixture is hot, add onion and cheese, stirring lightly to melt cheese. Add milk and mustard and stir to blend. Mix in scallions, roasted pepper, tuna and salt and pepper to taste.
Transfer to oven and bake about 30 minutes, or until mixture is bubbly, stirring once halfway through. Stir in tomato just before serving.