Supercharged Tuna Mornay Pasta Bake

Recipe extracted with permission from ‘Simple Dinners Every Day‘ by Nicole Maguire, published by Plum, RRP: $49.99, photography by Alan Benson.

This is not your average tuna bake – it’s creamy, cheesy, stuffed-shell goodness that turns pantry staples into a total weeknight win (yes, even for the fish sceptics).

Prep time 15 mins | Cook time 30 mins | Serves 4–6

Ingredients

• 500g conchiglioni (giant pasta shells, or any other pasta you like)
• 100g unsalted butter
• 2 teaspoons freshly grated garlic
• 50g (1/3 cup) plain flour
• 875 ml (3 1/2 cups) full-cream milk
• 90g (2 cups) baby spinach leaves
• 155g (1 cup) frozen peas
• 425g tinned tuna in olive oil, drained
• Zest and juice of 1 lemon (about 3 tablespoons of juice)
• 125g (1 cup) grated cheddar or other tasty cheese
• 50g (1/2 cup) finely grated parmesan
• 1 1/2 teaspoons sea salt flakes
• 1/4 teaspoon freshly ground black pepper

PANKO TOPPING

• 60g (1/2 cup) grated cheddar
• 3 tablespoons finely grated parmesan
• 60g (1 cup) panko breadcrumbs
• Olive oil spray, or 1–2 tablespoons extra-virgin olive oil for drizzling

Method

Preheat the oven to 200°C.

Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Rinse in cold water to stop the pasta cooking, then drain and set aside.

Heat the butter in a large, deep, heavy-based ovenproof frying pan over medium heat. Once melted, add the garlic and cook, stirring, for 30 seconds. Add the flour and stir it through until it is dissolved. Add half the milk and whisk until well combined with the flour mixture. Add the remaining milk, bring to a simmer and cook, whisking constantly, for 4–5 minutes until thickened. Remove from the heat, add the baby spinach and peas and stir them through. Add the tuna, lemon zest and juice, cheddar, parmesan, salt and pepper and stir to combine.

Toss the cooked pasta shells through the sauce, using your spoon to fill some of the shells with the mixture. Turn some of the shells so they are facing upwards (for presentation). If you don’t have an ovenproof frying pan, transfer to a baking dish now.

For the panko topping, sprinkle the cheddar, parmesan and panko breadcrumbs, in that order, over the pasta. Spray with olive oil spray or drizzle with olive oil.

Bake for 15–20 minutes until golden brown and bubbling around the edges. Serve immediately.

Make Ahead

Prepare ahead – Assemble the dish up to the point of baking, cover tightly with foil and refrigerate for up to 2 days. Bake directly from the fridge, covered in foil, for 10–15 minutes. Uncover and bake for a further 20 minutes or until golden brown and heated through.

Freeze ahead – Assemble the dish, cover with foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.

Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat as directed in the make ahead instructions above for best results. Freeze for up to 3 months.