Mary Berry Tuna Pasta Bake Recipe

Mary Berry Tuna Pasta Bake is a comforting family favorite made with tender pasta, flaky tuna, sweetcorn, and a rich creamy cheese sauce baked until golden and bubbling. The combination of creamy texture and savory flavors makes it perfect for busy weeknight dinners or casual weekend meals. This recipe is simple enough for beginners and requires only a handful of everyday ingredients. From start to finish, it takes about 50 minutes to prepare and bake.

Ingredients

For the Pasta Bake

• 350g pasta shapes such as penne or fusilli
• 2 x 145g cans tuna in spring water, drained
• 200g sweetcorn, drained

For the Cheese Sauce

• 50g butter
• 50g plain flour
• 600ml milk
• 100g mature cheddar cheese, grated
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Topping

• 50g mature cheddar cheese, grated
• 25g Parmesan cheese, grated
• Butter for greasing the baking dish

How to Make Mary Berry Tuna Pasta Bake

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Grease a large ovenproof baking dish and place a shelf in the center of the oven.
• Cook the pasta: Bring a large pan of salted water to the boil and cook the pasta until just tender. Drain thoroughly and set aside.
• Make the sauce base: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute while stirring continuously.
• Add the milk: Gradually whisk in the milk until smooth. Continue cooking and stirring until the sauce thickens.
• Add the cheese: Stir in 100g grated cheddar and the Dijon mustard. Mix until melted and smooth. Season with salt and black pepper.
• Combine the filling: Add the cooked pasta, drained tuna, and sweetcorn to the sauce. Stir gently until evenly coated.
• Assemble the bake: Spoon the mixture into the prepared baking dish and level the top.
• Add the topping: Scatter the remaining cheddar cheese and Parmesan evenly over the surface.
• Bake: Bake for 20 to 25 minutes until the topping is golden and the sauce is bubbling around the edges.
• Cool and serve: Leave the pasta bake to stand for 5 minutes before serving.

Tips for the Best Mary Berry Tuna Pasta Bake

How do I stop the pasta from becoming soft?

Cook the pasta until just al dente. It will continue cooking while baking in the oven.

Which tuna works best?

Tuna in spring water gives a lighter texture, while tuna in oil provides a richer flavor.

How can I make the sauce extra creamy?

Add a splash of double cream to the sauce before mixing it with the pasta.

Can I add vegetables?

Yes. Peas, broccoli, spinach, and diced peppers all work well in this recipe.

How do I get a golden topping?

Use a combination of cheddar and Parmesan cheese and bake on the middle shelf until bubbling.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with garlic bread.
• Enjoy with steamed broccoli or green beans.
• Serve alongside roasted vegetables.
• Add a squeeze of fresh lemon before serving.

Storage

Room Temperature

Do not leave the pasta bake at room temperature for more than 2 hours.

Refrigerator

Store leftovers in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

• Calories: 480 kcal
• Carbohydrates: 42g
• Protein: 29g
• Fat: 22g
• Saturated Fat: 11g
• Sodium: 690mg

Nutritional values are estimates and may vary depending on the ingredients used.

FAQs

Mary Berry Tuna Pasta Bake Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

Calories

480

kcal

50

minutes

A creamy and comforting tuna pasta bake made with tender pasta, tuna, sweetcorn, and a cheesy sauce baked until golden and bubbling.

Ingredients

• 350g pasta shapes

• 2 x 145g cans tuna in spring water, drained

• 200g sweetcorn, drained

• 50g butter

• 50g plain flour

• 600ml milk

• 150g mature cheddar cheese, grated

• 1 tsp Dijon mustard

• 1 tsp salt

• 1/2 tsp black pepper

• 25g Parmesan cheese, grated

• Butter for greasing

Directions

• Preheat oven to 200°C (180°C fan). Grease a large baking dish.
• Cook the pasta according to package instructions until just tender. Drain well.
• Melt butter in a saucepan. Stir in flour and cook for 1 minute.
• Gradually whisk in milk until smooth. Simmer until thickened.
• Stir in mustard and 100g cheddar cheese until melted. Season with salt and pepper.
• Mix pasta, tuna and sweetcorn with the sauce.
• Transfer to the prepared baking dish and spread evenly.
• Sprinkle remaining cheddar and Parmesan over the top.
• Bake for 25 minutes until golden and bubbling. Serve warm.

Notes

• Do not overcook the pasta before baking.
• Use mature cheddar for the best flavor.
• Leftovers reheat beautifully the next day.