Mary Berry Tuna Pasta Bake
Ingredients
- 14 oz rigatoni pasta
- 3 tbsp butter
- 1 onion peeled and chopped finely
- ⅓ cup plain all-purpose flour
- 2 1/2 cups milk
- 2 1/2 cups strong cheddar grated
- ¼ tsp salt
- ¼ tsp pepper
- 2 x 6 oz tuna cans drained and flaked
- 2 x 6 oz sweetcorn cans drained
- 1 cup frozen peas
- chopped 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 then 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.
PREPARE THE TUNA 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 for 15-20 mins until the cheese on top is golden and starting to brown.