Mary Berry Tuna Pasta Bake

This isn’t a quiet meal.
Mary Berry’s Tuna Pasta Bake is about creamy cheddar, tender tuna, sweet pops of corn and peas — all tangled up in hearty rigatoni, baked till bubbling and golden.

It’s the kind of dish you throw together when you need proper comfort but still want real flavor on the table.
Nothing fancy. Just good, honest food made with love and a handful of simple pantry staples.

Why This Tuna Pasta Bake Works So Well

You start with good pasta and don’t overcook it: just firm enough so it holds its shape under the sauce.
The cheddar sauce — rich, silky, sharp — hugs every piece of pasta.
Tuna and sweetcorn bring that familiar cozy flavor you grew up with.
Peas pop up with little bursts of sweetness in every bite.
And a scatter of parsley over the top keeps it feeling fresh, not heavy.

Nothing complicated. Just letting good ingredients shine through.

Ingredients (And Why They Matter)

Rigatoni Pasta: Big, ribbed tubes that catch all that sauce inside.
Butter: Starts the white sauce — gives it a real homemade feel.
Onion: Adds a mellow sweetness in the background.
Plain Flour: Thickens the sauce so it clings to every bite.
Milk: Makes the sauce creamy and lush without being too heavy.
Strong Cheddar: Sharp, bold, melty — the real soul of the dish.
Canned Tuna: Savory, flaky, and satisfying.
Sweetcorn: Tiny bursts of natural sweetness.
Frozen Peas: Brightens everything up.
Fresh Parsley: A fresh, clean finish on top.
Salt + Pepper: Don’t skip — proper seasoning matters.

How to Make It

1. Get the Pasta Ready

Boil the rigatoni till it’s just underdone — you want a bit of bite left. Drain it and leave it to the side.

2. Make the Cheese Sauce

Melt the butter in a pan. Stir in the flour and cook it out for a minute.
Slowly whisk in the milk to make a thick, creamy sauce.
Take it off the heat, stir in most of the cheese (save a handful), and season with salt and pepper.

3. Assemble the Bake

Mix the drained pasta with the cheese sauce, flaked tuna, sweetcorn, peas, and a handful of chopped parsley.
Spoon it into a baking dish and scatter the last handful of cheddar over the top.

4. Bake It

Slide the dish into a hot oven (180°C) and bake for about 15-20 minutes — until bubbling and golden on top.

5. Serve It Up

Spoon it out hot, let that stringy cheese stretch, and don’t overthink it.
This is comfort food — meant for piling high and digging in.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Pasta turned mushy	Overcooked before baking	Boil pasta 2 minutes less than package says
Sauce too thin	Didn’t cook flour enough	Let flour and butter bubble a minute before adding milk
Bland flavor	Forgot seasoning	Always salt the sauce and pasta water
Cheese burnt on top	Oven too hot or too long	Watch closely and cover loosely with foil if needed

What to Serve With It

• Crisp green salad with a lemony dressing
• Garlic bread (classic, buttery, slightly charred)
• Steamed broccoli or green beans
• Tomato cucumber salad for something cool and sharp

How to Store and Reheat

Fridge: Cool it down, cover tightly, and keep it in the fridge for up to 3 days.
Freezer: Portion it out, wrap well, freeze for up to 3 months.

To Reheat:

• Oven: 350°F, covered with foil, about 20 minutes.
• Microwave: Medium power, 1-2 minutes at a time, stirring halfway.

A Quick Bite of History

Pasta bakes like this come from Italian tradition, but Mary Berry gave it her own British heart: a little more cheese, a little more comfort, a lot more family love.

Try More Mary Berry Recipes:

• Mary Berry Cheese And Onion Pie Recipe
• Mary Berry’s Smoked Haddock Quiche
• Mary Berry’s Smoked Haddock Quiche