Mary Berry Tuna Pasta Bake

This creamy, cheesy, and oh-so-delicious recipe combines perfectly cooked rigatoni pasta with a rich homemade béchamel sauce, flaky tuna, sweetcorn, and peas. Topped with a golden layer of melted cheddar, it’s a comforting classic that’ll have your taste buds doing a happy dance. – Caroline

Why you’ll like it

It’s been a long time since I made baked pasta. I wanted a hearty meal that could be prepared easily on a Saturday morning for a quick tasty lunch. I wanted to prepare something different for lunch using tuna and peas since I needed to clean the freezer from all the packs of peas I had stored right after harvest. Here are the first reasons that come to mind why you’ll like this recipe:

• Creamy Bechamel Sauce: The luscious béchamel sauce, enriched with sharp cheddar cheese, creates a creamy base that clings to each rigatoni piece, ensuring every bite is a flavour explosion.
• Simple Flavorful Ingredients: The combination of flaky tuna, sweetcorn, and peas adds a medley of flavours and textures, from the richness of the tuna to the sweetness of the corn and the freshness of the peas.
• Kid-Friendly: Kids and adults alike can’t resist the cheesy allure of this dish. It’s a surefire hit at family gatherings and potluck parties.
• Easy to Customize: Want to put your own spin on it? You can easily add ingredients like mushrooms, spinach, or even a pinch of chilli flakes for some heat.
• Quick & Budget Friendly: With straightforward instructions, this recipe is accessible for both beginners and seasoned home cooks. Plus, it doesn’t take any effort or money to prepare.

Tips

• Cook the pasta slightly underdone (al dente) as it will continue cooking in the oven.
• Gradually add the milk when making the béchamel sauce to avoid lumps.
• Reserve some grated cheddar for the topping to achieve that beautiful golden crust.
• Feel free to customize it with your favourite veggies or herbs.
• Don’t skip the seasoning – a dash of salt and pepper elevates the flavours.

Variations & Ingredient Substitutions

VARIATIONS

• Add a little spice – Add a pinch of paprika or dried herbs for extra flavour.
• For a touch of smokiness – Use smoked tuna or smoked paprika.
• Make it gluten-free. Use gluten-free flour and pasta and make it gluten-free.

INGREDIENT SUBSTITUTIONS

• Rigatoni pasta: Penne, ziti or any other short pasta shape can be used as a substitute for rigatoni.
• Butter: Margarine or any plant-based butter substitute can replace butter with a dairy-free option.
• Onion: Shallots or leeks can be used as substitutes for onion.
• Flour: Gluten-free all-purpose flour can be used instead of plain flour for those with gluten sensitivities.
• Milk: Dairy-free milk alternatives such as almond milk, soy milk, or oat milk can be used instead of whole milk.
• Cheddar cheese: Any strong cheese like aged Gouda, sharp white cheddar, or Parmesan can be used as a substitute for cheddar cheese.
• Salt: Seasoning salt, garlic salt, or any other flavoured salt can be used instead of regular salt to add a different dimension of flavour.
• Pepper: White pepper or red pepper flakes can be used as substitutes for black pepper, depending on personal preference.
• Tuna: Canned salmon or cooked chicken can be used as alternatives to tuna for a different protein option.
• Sweetcorn: Fresh or frozen corn kernels can be used instead of canned sweetcorn for a fresher taste.
• Peas: Any other frozen or fresh green vegetable such as green beans or spinach can be used as substitute for peas.
• Parsley: Fresh basil, cilantro, or dill can be used instead of parsley.

Storing the Tuna Pasta Bake

If you find yourself with leftovers of this delightful Mary Berry Tuna Pasta Bake (which is quite likely because it’s so delicious), here’s how to store and reheat it:

1. Refrigeration: Allow any leftover pasta to cool to room temperature. Then, transfer it to an airtight container or cover the baking dish with plastic wrap or foil for up to 3 days. Pop it into the refrigerator within two hours of cooking.
2. Freezing: To freeze portions for future enjoyment, follow the same cooling process mentioned above. However, make sure the dish is tightly wrapped with plastic wrap and aluminium foil to prevent freezer burn. It can be stored in the freezer for up to three months. If you freeze the pasta bake, allow it to thaw in the refrigerator overnight.
3. Reheating: When you’re ready to enjoy your leftovers, here’s how to reheat them. Preheat your oven to around 350°F (175°C). Place the pasta bake, covered with foil, in the oven for about 20-30 minutes or until it’s heated through. You can also reheat single portions in the microwave at medium power, stirring occasionally, until hot.

How to serve Mary Berry tuna pasta bake

This Mary Berry Tuna Pasta Bake is a complete meal on its own, but you can enhance the experience by serving it with a simple green salad or garlic bread. It’s also perfect for reheating, so make extra for leftovers – it’s just as delicious the next day! Enjoy your cosy, cheesy creation straight from the oven, and savour the comforting flavours of home-cooked goodness.

Health Info

• Calories: 802.87kcal
• Sugar: 12.91g
• Sodium: 721.85mg
• Fat: 30.15g
• Carbohydrates: 79.03g
• Fiber: 5.49g
• Protein: 53.79g