This Tuna Mornay Pasta Bake recipe is an old favorite in our family. It is quick and easy to make. You can also add extra vegies in it too, using those leftovers in the fridge. Speaking of leftovers you can also freeze this one, very handy for those nights when you just can’t be bothered cooking. Enjoy!
300 g dried fusilli pasta
2 thick slices day-old white bread, crusts removed, coarsely torn
60 g butter
2 tablespoons plain flour
500 ml (2 cups) milk
120 g (1 ½ cups) coarsely grated cheddar cheese
1 x 425 g can tuna in brine, drained and flaked
150 g (1 cup) frozen peas
Preheat oven to 180° Celsius. Cook pasta in a large saucepan of salted boiling water following packet directions and drain.
Meanwhile, place the bread in the bowl of a food processor and process until coarsely chopped.
Melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from heat. Gradually add the milk and place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens. Reduce heat to low and cook for 2 minutes. Add 80 g (1 cup) of cheddar and stir until melted.
Add the cheddar mixture, tuna and peas to the pasta and stir until well combined. Spoon the pasta mixture into a 2 L (8 cup) capacity ovenproof dish.
Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the top of the pasta mixture. Bake in oven at 180° Celsius for 15 minutes until golden. Serve hot.
Freeze leftovers by letting the Tuna Mornay Pasta Bake cool down then place in an airtight plastic container in the freezer. It can be reheated in the microwave oven or placed in an oven proof dish and reheated in the oven.
Extra vegetables can be added or you can experiment with tasty cheese rather than cheddar cheese.
Great with salad during the warmer months.
Got no fusilli pasta, try Penne or another variety.
March 22, 2009