This easy Tuna Pasta Bake by Mary Berry is a creamy and nutritious meal that’s perfect for a quick family dinner. Using simple ingredients like pasta, tuna, and cheese, you can easily customize it to your taste. Enjoy a comforting dish topped with a golden, bubbling crust that everyone will love!
Ingredients Needed
- 600g/1lb 5oz pasta shapes (fusilli, penne, or farfalle)
- 50g/2oz butter (about 3.5 tablespoons)
- 50g/2oz plain flour (about ⅓ cup)
- 600ml/20fl oz milk (about 2½ cups)
- ½ tsp mustard powder
- 200g/7oz extra-mature cheddar, grated (about 2 cups)
- 1 x 100g tin sweetcorn, drained (about ⅓ cup)
- 100g/3½oz peas (about ¾ cup)
- 3 spring onions, sliced
- 2 x 185g tins tuna in spring water, drained (about 13 oz total)
How To Make Tuna Pasta Bake
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Cook the pasta: Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.
- Make the sauce: Melt the butter in a saucepan over low heat. Stir in the flour with a wooden spoon and cook for 1 minute until it darkens slightly. Gradually add the milk, stirring until smooth after each addition. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove from heat, then stir in most of the cheese, all the sweetcorn, peas, and spring onions. Season with salt and pepper.
- Combine: Stir the cooked pasta into the sauce.
- Assemble: Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce, tapping the dish gently so the sauce fills every nook. Sprinkle with the remaining grated cheese.
- Bake: Bake for 15–20 minutes, or until the sauce is bubbling and the top is golden brown. Serve immediately.
Recipe Tips
- Cook Pasta Al Dente: Make sure to cook the pasta until it is al dente (firm to the bite). It will continue to cook in the oven, so this prevents it from becoming mushy.
- Don’t Skimp on Cheese: Use extra-mature cheddar for a stronger flavor. Mixing some grated cheese into the sauce enhances the creaminess and taste.
- Let It Rest: After baking, let the dish sit for about 5 minutes before serving. This allows the sauce to be set and makes it easier to serve.
- Customize Veggies: Feel free to add or substitute other vegetables like bell peppers or spinach. This not only boosts nutrition but also adds flavor and color to your dish.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Tuna Pasta Bake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: You can freeze Tuna Pasta Bake for up to 2 months. After it cools, transfer it to a freezer-safe container. To thaw, move it to the fridge overnight before reheating.
- Reheat: Preheat your oven to 180°C/350°F. Place the leftover Tuna Pasta Bake in an oven-safe dish and cover it with foil to prevent it from drying out. Heat for about 20-25 minutes or until it’s hot throughout.
Nutrition Facts
Serving Size: 1 serving (approximately 153g)
- Calories: 270
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 37mg
- Sodium: 184mg
- Potassium: 231mg
- Total Carbohydrate: 27g
- Dietary Fiber: 4g
- Sugars: 3g
- Protein: 15g
Try More Mary Berry Recipes:
- Mary Berry Pear Cake
- Mary Berry Rhubarb And Ginger Crumble
- Mary Berry Mexican Lasagne
- Mary Berry Chicken And Mushroom Pie
Mary Berry Tuna Pasta Bake
Description
This easy Tuna Pasta Bake by Mary Berry is a creamy and nutritious meal that’s perfect for a quick family dinner. Using simple ingredients like pasta, tuna, and cheese, you can easily customize it to your taste. Enjoy a comforting dish topped with a golden, bubbling crust that everyone will love!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 180°C/160°C Fan/Gas 4 (350°F).
- Cook the pasta: Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.
- Make the sauce: Melt the butter in a saucepan over low heat. Stir in the flour with a wooden spoon and cook for 1 minute until it darkens slightly. Gradually add the milk, stirring until smooth after each addition. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove from heat, then stir in most of the cheese, all the sweetcorn, peas, and spring onions. Season with salt and pepper.
- Combine: Stir the cooked pasta into the sauce.
- Assemble: Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce, tapping the dish gently so the sauce fills every nook. Sprinkle with the remaining grated cheese.
- Bake: Bake for 15–20 minutes, or until the sauce is bubbling and the top is golden brown. Serve immediately.
Notes
- Cook Pasta Al Dente: Make sure to cook the pasta until it is al dente (firm to the bite). It will continue to cook in the oven, so this prevents it from becoming mushy.
- Don’t Skimp on Cheese: Use extra-mature cheddar for a stronger flavor. Mixing some grated cheese into the sauce enhances the creaminess and taste.
- Let It Rest: After baking, let the dish sit for about 5 minutes before serving. This allows the sauce to be set and makes it easier to serve.
- Customize Veggies: Feel free to add or substitute other vegetables like bell peppers or spinach. This not only boosts nutrition but also adds flavor and color to your dish.
Mary Berry Tuna Pasta Bake