Mary Berry Tuna Pasta Bake Recipe
If you want a meal that feels comfy and tasty, try Mary Berry Tuna Pasta Bake Recipe. This yummy recipe brings together tuna, pasta, and simple stuff to make a meal perfect for any time.
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Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course pasta
Cuisine American
14 oz Rigatoni pasta 3 tablespoon Butter 1 Onion (peeled and chopped finely) ⅓ cup All-purpose flour (plain) 2 1/2 cups Milk 2 1/2 cups Strong cheddar (grated) ¼ teaspoon Salt ¼ teaspoon Pepper 2 x 6 oz Tuna cans (drained and flaked) 2 x 6 oz Sweetcorn cans (drained) 1 cup Frozen peas Parsley (chopped)
Preheat the oven to 180°C.
Boil rigatoni/penne "al dente," slightly undercooked for oven finishing.
Melt butter, and mix in flour for bechamel sauce in a saucepan.
Gradually add milk for a thick sauce, then most cheddar (reserve handful).
Remove, add drained pasta, tuna, sweetcorn, parsley, salt, and pepper.
Place mix in a baking dish, top with remaining cheddar.
Bake for about 15-20 mins, the cheese should turn golden and slightly brown.
Get good tuna, canned or fresh.
Mix cheddar and mozzarella for cheese top.
Penne or fusilli hold the sauce nicely.
Keyword Mary Berry Tuna Pasta Bake Recipe