If you’re looking for a simple, delicious, and filling meal that can feed a hungry family, you can’t go wrong with Mary Berry’s tuna pasta bake recipe. This dish is one of the most popular recipes from the British TV chef and cookbook author, who is known for her easy and elegant dishes.
Tuna pasta bake is a classic comfort food that can be made with pantry staples and a few fresh ingredients. It’s creamy, cheesy, and packed with protein and carbs. You can customize it with your favorite vegetables, cheese, and herbs. It’s also a great way to use up leftover pasta or tuna.
In this article, I’ll show you how to make Mary Berry’s tuna pasta bake recipe step by step, with tips and tricks to make it perfect every time. You’ll also learn some variations and substitutions you can try to make it your own.
Let’s get started!
What is Mary Berry Tuna Pasta Bake?
Mary Berry Tuna Pasta Bake is a comforting, oven-baked casserole that combines the simple goodness of tuna, pasta, cheese, and a creamy sauce. Created by Mary Berry, a renowned British TV chef and cookbook author, this dish is known for its straightforward preparation and satisfying flavors. It features cooked pasta mixed with flaked tuna and sweetcorn, enveloped in a rich cheese sauce, and topped with a golden, bubbly cheese crust. Consider these Recipes:Why You Love this Recipe
This recipe is cherished for several reasons:- Family-Friendly: It's a hit with both adults and children, making it perfect for family dinners.
- Easy to Make: Utilizes pantry staples for a hassle-free cooking experience.
- Customizable: Can be tailored with various vegetables, cheeses, and herbs.
- Nutritious: Offers a balanced mix of protein, carbohydrates, and dairy.
- Versatility: Ideal for using up leftover pasta or tuna.
Ingredients Needed to Make Mary Berry Tuna Pasta Bake
To make Mary Berry’s tuna pasta bake recipe, you’ll need the following ingredients:- 400 g (14 oz) dried pasta shapes, such as penne, fusilli, or macaroni
- 50 g (2 oz) butter
- 50 g (2 oz) plain flour
- 600 ml (1 pint) milk
- Salt and pepper, to taste
- 200 g (7 oz) cheddar cheese, grated
- 2 x 200 g (7 oz) cans of tuna in spring water, drained and flaked
- 198 g (7 oz) can of sweetcorn, drained
- 2 tbsp chopped parsley
- 25 g (1 oz) parmesan cheese, grated
Useful Equipment
You’ll also need the following equipment to make this recipe:- A large pot
- A colander
- A saucepan
- A whisk
- A measuring jug
- A measuring spoon
- A cheese grater
- A baking dish
- A spatula
- An oven