Easy Mary Berry Tuna Pasta Bake
This comforting and easy Mary Berry Tuna Pasta Bake is a family favourite, dedicated to her grandsons, Hobie and Louis. It’s a simple yet delicious dish loved by both kids and adults. With tender pasta, a rich, cheesy béchamel sauce, flaked tuna, and sweetcorn, it’s the perfect midweek meal made with pantry staples.
Ingredients
- 250 g (9oz) pasta shapes Subs with rigatoni, penne or fusilli
- 50 g (2oz) butter
- 50 g (2oz) plain flour all-purpose
- 600 ml (2½ cups) milk
- 100 g (4oz) Cheddar cheese grated
- 6 eggs
- 185 g (6½oz) canned tuna 1 tuna can, drained and flaked
- 195 g (6⅘oz) canned sweetcorn 1 sweetcorn can, drained. Subs with fresh or peas if preferred
- ¼ tsp salt to taste
- ¼ tsp pepper to taste
Instructions
- Preheat the oven to 200°C/180°C fan/Gas 6.
- Cook the pasta: Bring a large pan of salted water to the boil. Add the pasta and cook for 10–11 minutes, or according to the packet instructions, until tender. Drain well.
- Make the cheese sauce: Melt the butter in a small pan, then whisk in the flour and cook for 1 minute. Gradually whisk in the milk, stirring until smooth and thickened. Season with salt and black pepper and stir in most of the cheese, leaving a little for topping.
- Cook the eggs: Place the eggs in a pan of boiling water and cook for 8 minutes. Transfer them to cold water to cool, then peel and cut into quarters.
- Assemble the dish: Mix the pasta with the cheese sauce, then fold in the tuna, sweetcorn, and quartered eggs. Transfer to a baking dish and sprinkle with the remaining cheese.
- Bake: Place in the oven and bake for 20 minutes, until the top is golden and bubbling. Alternatively, if serving immediately, brown under the grill instead of baking.
Video
Notes
Recipe Notes:
- Storage & Freezing
- Make ahead: Prepare up to a day in advance, then bake.
- Freeze: Freeze without eggs and cheese topping for up to 1 month. Add cheese after defrosting.
- Serving Tips
- Serve as a hearty family meal.
- Optional: Grill to brown the top instead of baking.