Creamy Tuna Mornay Pasta Bake

Name: Creamy Tuna Mornay Pasta Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 5
Ingredients: 425 g canned tuna; 350 g penne pasta; 400 g canned corn; 4 cup milk; 65 g butter; 0.5 cup parmesan; 0.5 cup panko breadcrumbs; 3 clove garlic cloves, minced; 4 tbsp all-purpose flour; 2 tsp Vegeta, or chicken or veg stock powder/granulated bouillon; 0.5 tsp English mustard powder; 0.5 tsp onion powder; 0.5 tsp garlic powder; 0.25 tsp salt; 1 handful Chives or parsley

A comforting family classic featuring tender penne and flaked tuna tossed in a velvety garlic-parmesan sauce. Topped with a golden, buttery panko crust, this easy casserole is the ultimate weeknight dinner solution.

Servings5 Portions

Prep Time10 Mins

Cook Time35 Mins

Difficulty

Easy

Ingredients

canned tuna
425 g
penne pasta
350 g
canned corn
400 g
milk
4 cup
butter
65 g
parmesan
0.5 cup
panko breadcrumbs
0.5 cup
garlic cloves, minced
3 clove
all-purpose flour
4 tbsp
Vegeta, or chicken or veg stock powder/granulated bouillon
2 tsp
English mustard powder
0.5 tsp
onion powder
0.5 tsp
garlic powder
0.5 tsp
salt
0.3 tsp
Chives or parsley
1 handful

Step-by-Step Instructions

Preheat your oven to 180°C (350°F).

Prepare the crunchy topping by mixing the panko breadcrumbs with 25g of melted butter and a pinch of salt in a small bowl. Set aside.

Cook the penne pasta in a large pot of salted boiling water according to the package directions, but stop 1 minute early so the pasta remains al dente. Drain and return the pasta to the pot.

In a separate large pot, melt 40g of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

Stir the flour into the melted butter to create a roux. While whisking constantly, gradually pour in about one-third of the milk. Once the mixture is smooth, pour in the remaining milk and continue to whisk.