Mary Berry Tuna Pasta Bake Recipes

QUICK AND 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 return penne to the pot.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix tuna, spaghetti sauce, salt, pepper, and Italian herbs into the drained penne. Pour penne mixture into an oven-proof dish. Sprinkle with Cheddar cheese and bread crumbs.
• Broil in the preheated oven until cheese is melted and breadcrumbs are crispy, about 5 minutes.

TUNA PASTA BAKE WITH TOMATOES

Steps:

• Preheat oven to 370F (190C).
• Put a large pot of water onto boil. Add in the pasta, sprinkle salt in it. Cook it for 7-8 minutes. Drain and set aside.
• While the pasta is cooking you can prepare the sauce. Heat olive oil in another pot and saute pureed tomato in it for about 5 minutes.
• Whisk flour and cold milk and pour it into the tomato sauce. Stir continually and bring it to boil. Let it simmer until thickens over medium low heat. Add in tuna and stir well.
• Transfer the drained pasta into this sauce and stir with a spoon so that everything combines well.
• Put it in a baking pan, top with grated mozzarella and parsley. Bake for about 20 minutes or until the cheese melts.
• Serve hot.

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!

TUNA MORNAY (CREAMY TUNA CASSEROLE PASTA BAKE)

Steps:

• Preheat oven to 180°C/350°F.
• Crunchy Topping - Mix together.
• Cook pasta per packet directions MINUS 1 minute. Drain then allow to cool slightly, then return into pot.
• White Sauce - Melt butter in a large pot over medium heat. Add garlic and cook for 30 seconds.
• Add flour and stir into melted butter. While whisking, gradually pour in about 1/3 of the milk. Once the flour-butter mixture is incorporated into the milk, pour in remaining milk and whisk.
• Add Vegeta, mustard, onion and garlic powder, whisk.
• When the milk starts to heat up, whisk constantly to make sure the white sauce doesn't catch on the base.
• After 4 - 5 minutes, the sauce should be thick enough that you can draw a path across the back of a spoon (see video). Remove from stove and stir in parmesan.
• Assemble & Bake - Add tuna into pasta and flake into large chunks with fork (not too much, don't want it to turn to mush when stirred). Add corn, pour over sauce, then gently stir.
• Scrape into baking dish, top with Crunchy Topping.
• Bake 25 minutes until top is golden and edges are bubbling. Sprinkle with chives if desired 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.

TOMATO TUNA PASTA BAKE

Steps:

• Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
• Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
• Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
• Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
• Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
• Take out of the oven and top with a sprinkling of parsley before serving.

TUNA TOMATO PASTA BAKE

Steps:

• Preheat the oven to 200°C/400°F/gas mark 6.
• Place the pasta in a large pan of boiling water and cook out for 6 minutes
• Whilst the pasta is draining, add the sauce, sweetcorn, tomatoes and half the parsley to the pan, add back the drained pasta and stir thoroughly to combine all the ingredients.
• Spread the mixture out into a 1½-litre baking dish and top with the grated cheese.
• Place in the oven and bake for 30 minutes until golden brown and bubbling around the edges.
• Sprinkle with the remaining parsley and serve.

TUNA PASTA BAKE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.
• Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.
• Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.
• Bake for 15-20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately.

CREAMY TUNA PASTA BAKE

Steps:

• Heat oven to 180C/350f.
• Boil a large pan of water, add the pasta and cook for 10 minutes.
• Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
• Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don't whisk) it in.
• Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in 2/3 of the cheese until melted. Season with the salt and pepper.
• Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn and petit pois.
• Mix together, then sprinkle on the remaining cheese.
• Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.

TUNA PASTA BAKE RECIPE

Steps:

• Heat the oil in a frying pan, add the onion and cook for 5 minutes over a medium heat, then add the mushrooms and cook for 5 minutes, until softened. Stir in the sweetcorn, tomatoes and tomato purée and simmer for a few minutes.
• Meanwhile, stir the pasta into a pan of boiling salted water and cook according to pack instructions, until just tender. Drain, then put it back in the pan. Set the grill to hot.
• Stir the pasta into the sauce, then break the tuna into large flakes and gently mix in. Spoon into the dish. Crush the crisps in the bag and sprinkle them over the top, with the cheese.
• Put the dish on a baking tray and grill for about 5 minutes until the cheese has melted and turned golden brown. Serve hot with salad or greens.

MARY BERRY'S BOLOGNESE BAKE

Steps:

• 1. Heat the oil in a deep frying pan. Add the onions and celery and fry over a high heat for about 3 minutes, until they are beginning to soften. Add the mince and brown quickly, breaking it up with two wooden spoons. Add the garlic and tomato purée and stir for a few seconds. 2. Add the tomatoes, stock, Worcestershire sauce and redcurrant jelly. Stir to combine and season with salt and pepper. Cover and reduce the heat to a low simmer, then simmer for 30-35 minutes. 3. Melt the butter in a frying pan, add the mushrooms and fry them for a minute over a high heat. Put a lid on the pan and cook for 2 minutes to draw out any liquid, then remove the lid and fry for 2 minutes over a high heat to evaporate the liquid. Add the mushrooms and the thyme to the mince, then stir well. 4. Preheat the oven to 160°C/140°C fan/Gas 3. Cook the pasta in boiling salted water according to the packet instructions - keep it al dente. Drain well and run under cold water. Stir the pasta into the mince, then taste to check the seasoning. 5. Spoon everything into the ovenproof dish. Sprinkle with both cheeses and bake in the oven for 25-30 minutes until golden and bubbling around the edges. Serve piping hot, with a green or tomato salad. Prepare Ahead: Can be made and assembled ready to cook up to 6 hours ahead. Freeze: Freezes well before baking. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes: