Ingredients:
200 g penne pasta
500 g (6 cups) broccoli florets
Spray oil
2 Tbsp margarine
¼ cup flour
1 clove garlic, crushed
Pinch dried red chilli flakes (optional)
2 cups skim or trim milk
185g can tuna in spring water, drained, flaked
2 Tbsp sliced oil-free sun-dried tomatoes
½ cup grated mozzarella cheese
¼ cup fresh basil (optional)
4 cups baby rocket, with 4 Tbsp balsamic dressing (made with 2 parts balsamic vinegar to 1 part olive oil)
METHOD:-
Cook pasta in a medium-sized saucepan following packet directions. Add broccoli in the last 3-4 minutes of cooking. Drain. 
Preheat grill to high. Spray a 6-cup-capacity ovenproof baking dish with oil.
Melt margarine in a large saucepan over a medium heat. Add flour, garlic and chilli flakes. Stir until mixture thickens and bubbles.
Remove from heat and gradually whisk in milk. Return to heat and cook, stirring, for 5 minutes or until thickened. Remove from heat.
Add tuna and tomatoes to pan, then stir in pasta and broccoli. Spoon mixture into prepared baking dish and sprinkle with mozzarella. Grill for 4-5 minutes or until cheese has browned and melted. Top with basil (if using) and serve with rocket and dressing.