Mary Berry Tuna Pasta Bake
If you're on the hunt for a comforting and flavorful dish that's bound to satisfy your cravings, look no further than the delightful 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.
Ingredients
- 14 ounces rigatoni pasta
- 3 tablespoons butter
- 1 onion peeled and chopped finely
- ⅓ cup plain flour all-purpose
- 2 1/2 cups milk
- 2 1/2 cups strong cheddar grated
- ¼ tsp salt
- ¼ tsp pepper
- 12 oz canned tuna 2 x 6 oz tuna cans, drained and flaked
- 12 oz canned sweetcorn 2 x 6 oz sweetcorn cans, drained
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley to serve
Instructions
- Pre-preparation: Heat oven to 180C. Boil the rigatoni or penne "al dente" by cooking them less than stated on the pack. They should remain a little hard so that they will continue to cook in the oven.
- Cook the bechamel sauce: Melt the butter in a saucepan stirring in the flour. Gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in almost all of the grated cheddar except a handful to leave at the end.
- Assemble the tuna pasta bake: Drain the pasta, mix with the bechamel sauce, drained tuna, drained sweetcorn and a large handful of chopped parsley then season with salt and pepper. Add the pasta mix to a baking dish and top with the rest of the grated cheddar.
- Bake: Bake for 15-20 minutes until the cheese on top is golden and starting to brown.