Tuna Pasta Bake Recipe Mary Berry Recipes

TUNA PASTA BAKE

Steps:

• Preheat oven to 180C/350F.
• Cook pasta per packet directions, minus 1 minute. Drain, rinse under tap water to stop it sticking together, set aside.
• Meanwhile, make the sauce. Heat an ovenproof skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
• Add tomato, water, herbs, salt and pepper and tomato paste if using. Stir, bring to simmer, lower heat to medium and simmer energetically for 5 minutes (stir every now and then) until it thickens.
• Adjust salt to taste. Also add a touch of sugar if it tastes a bit sour (depends on quality of tomato).
• Turn the stove off, add pasta, stir in.
• Add tuna and GENTLY stir it in - don't break up the tuna so it disintegrates into mush. Leave some chunks on the surface (nice when it is golden).
• Drizzle with oil, top with cheese then bake for 20 minutes until golden and you get those nice crusty bits you see in the photos.
• Stand for 3 minutes then serve!

KERRYANN'S TUNA PASTA BAKE

Steps:

• Preheat the oven to 200ºC/400ºF/gas 6. Peel and finely chop the onion and garlic. Place a large shallow pan over a medium-high heat. Add 2 tablespoons of oil, the onion, garlic and chilli flakes (if using) and fry for 5 to 10 minutes, or until softened, stirring occasionally. Turn the heat up to high and pour in the chopped tomatoes. Tear the leaves from the basil stalks, keeping a few pretty ones aside for later, and stir them into the sauce. Bring to the boil, reduce the heat to low and simmer for 20 minutes.
• Meanwhile, place a large pan of water on to boil. Once boiling, add a good pinch of salt followed by the pasta. Cook according to the packet instructions, draining just before it's done - it'll finish cooking in the oven.
• Drain the tuna and stir through the sauce, making sure you don't break it up too much. Season with a tiny pinch of salt and a generous pinch of black pepper. When the pasta is ready, drain and tip straight into the sauce. Toss and coat the pasta in the sauce, then transfer to an ovenproof baking dish (roughly 25cm x 30cm).
• Coarsely grate the cheese and sprinkle over the pasta. Arrange the reserved basil leaves on top, then sprinkle lightly with black pepper. Drizzle lightly with oil, then place in the oven for 15 to 20 minutes, or until golden and bubbling. Leave to stand for 5 minutes, then serve with a nice salad.

TUNA PASTA BAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer 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.

TUNA & BROCCOLI PASTA BAKE

Steps:

• Heat the reserved oil from the tuna in a very large saucepan. Tip in the tomatoes plus 200ml water and simmer while you cook the pasta, following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving some of the cooking water.
• Heat the grill. Stir the soft cheese into the tomato sauce until melted, then mix with the pasta, broccoli and drained tuna, along with a little of the reserved cooking water if the sauce looks a bit thick. Season with salt and pepper.
• Tip into an ovenproof dish and sprinkle on the cheddar and crumbs. Grill, not too close to the heat, for about 4-6 mins until golden and bubbling. Serve with a big side salad, if you like.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TUNA & TOMATO PASTA BAKE

Steps:

• Put the pasta in a large pan of boiling water and cook following pack instructions. Meanwhile, put the oil from the can of tuna in a saucepan with the onion and fry for 5 mins. Pour the milk on top of the onions and whisk in the flour. Keep cooking, whisking all the time, until the sauce thickens. Off the heat, stir in the tuna, 100g of the cheese and the mustard powder.
• When the pasta is cooked, drain it and tip into the sauce along with the sweetcorn. Season, then pile into a large ovenproof dish.
• Heat the grill to high. Tuck the tomato slices in and around the pasta so they stick out, then scatter the remaining cheese over the top. Grill for 5-10 mins until golden, crispy and bubbling.