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.
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.