Tuna pasta bake

    (1450)
    1 hour 15 min

    Mushrooms, onions, celery and peas all go into this comforting tuna pasta bake.


    1319 people made this

    Ingredients
    Serves: 6 

    • 125g butter, divided
    • 1/2 (500g) packet pasta, any small shape
    • 1/2 medium onion, finely chopped
    • 1 stick celery, finely chopped
    • 1 clove garlic, minced
    • 250g button mushrooms, sliced
    • 4 tablespoons plain flour
    • 500ml milk
    • salt and pepper to taste
    • 2 (185g) tins tuna, drained and flaked
    • 150g frozen peas, thawed
    • 3 tablespoons breadcrumbs
    • 2 tablespoons butter, melted
    • 140g grated Cheddar cheese

    Method
    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 190 C / Gas 5. Butter a medium baking dish with 1 tablespoon butter.
    2. Bring a large pot of lightly salted water to the boil. Add pasta, cook for 8 to 10 minutes, until al dente, and drain.
    3. Melt 1 tablespoon butter in a frying pan over medium-low heat. Stir in the onion, celery and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
    4. Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture and cooked pasta. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with breadcrumbs, and sprinkle over the dish. Top with cheese.
    5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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    Reviews & ratings
    Average global rating:
    (1450)

    Reviews in English (1072)

    3

    lovely! used carrots instead of pease cos thats what i had. love the crunchy breeadcrumb topping! i even managed to get a smooth white sauce  -  10 Oct 2010

    ruthey
    by
    1

    Despite the baking time, this recipie is worth every minute. The family loved it on a cold winter day!  -  09 Nov 2009

    smileysal
    0

    we used half a recipe as there are only 2 of us but we used a whole recipe of sauce, we also used sweetcorn instead of celery - for extra flavour we put half a vegetable stock cube in the water when cooking the pasta and the other half crumbled into the sauce  -  22 Aug 2016

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