Ingredients
Mary Berry’s Tuna Pasta Bake is pure cozy comfort: rigatoni pasta, flaked tuna, sweetcorn, peas, all wrapped in a rich, creamy cheddar sauce and baked until golden and bubbling. It’s fast, filling, and family-loved.
For the Pasta
14 ounces rigatoni pasta
For the Sauce
3 tablespoons butter
1 onion, finely chopped
1/3 cup plain flour (all-purpose)
2 1/2 cups milk
2 1/2 cups strong cheddar, grated
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Filling
12 oz canned tuna (drained and flaked)
12 oz canned sweetcorn (drained)
1 cup frozen peas
1 tablespoon chopped fresh parsley
How to Make Mary Berry Tuna Pasta Bake
Step 1: Boil the Pasta
Bring a pot of salted water to a boil. Cook the rigatoni until just al dente. Drain the pasta well and set aside.
Step 2: Make the Sauce
Melt the butter in a saucepan over medium heat. Stir in the chopped onion and cook until soft. Add the flour and cook for about one minute while stirring continuously. Gradually whisk in the milk until you have a smooth sauce. Cook until thickened.
Step 3: Combine Everything
In a large bowl, combine the cooked rigatoni with the cheese sauce. Add in the flaked tuna, drained sweetcorn, frozen peas, and chopped parsley. Season with salt and pepper to taste. Mix thoroughly so all ingredients are coated.
Step 4: Assemble the Bake
Preheat your oven to 180°C (350°F). Transfer the mixture into a greased baking dish. Scatter any remaining grated cheddar on top for an extra cheesy finish.
Step 5: Bake It
Place in the preheated oven and bake for 15–20 minutes or until the top is golden brown and bubbling deliciously.
Now you’re ready to enjoy Mary Berry’s comforting Tuna Pasta Bake! Serve hot and watch as everyone goes back for seconds!