Tuna Tagliatelle Bake
A family favourite. This nutritious tuna pasta bake recipe is cheap, easy and can be made in advance. Perfect for busy family dinners.
From the book
Annabel’s Family Cookbook
Fuss-free recipes to get the whole family round the table
Quick weeknight dinners and feasts for the weekend
Creative ideas for snacks and lunch boxes
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Introduction
This is a tasty and nutritious pasta dish that is quick and easy to make for the whole family using store cupboard ingredients, including a can of tomato soup. Make this recipe a day in advance then keep it chilled in the fridge ready to bake.
Ingredients
| 225g / 8 oz | green and white tagliatelle |
| 25g /1 oz | butter |
| 1 | small onion, finely chopped |
| 1 heaped tbsp | cornflour |
| 405g / 14 oz | can cream of tomato soup |
| 2 tbsp | chopped fresh parsley |
| ½ tsp | dried mixed herbs |
| 400g / 14 oz | can tuna in oil, well drained |
| For the cheese sauce: | |
| 25g / 1 oz | butter |
| 20g / ¾ oz | flour |
| 375ml / 12 fl oz | milk |
| A pinch | of dried mustard powder |
| 100g / 4 oz | Cheddar cheese, grated |
| 1 tbsp | snipped fresh chives |
| 50g / 2 oz | sweetcorn, cooked |
| salt and black pepper | |
| For the topping: | |
| 25g / 1 oz | brown breadcrumbs |
| 25g / 1 oz | Cheddar cheese, grated |
| 1 tbsp | freshly grated Parmesan cheese |
Essential kit
You will need a 25 x 20 cm (10 x 8 in) ovenproof dish.
Method
Preheat the oven to 180°C/350°F/Gas 4.
Cook the tagliatelle in a large saucepan of lightly salted boiling water according to the packet instructions until just tender, then drain.
Meanwhile, melt the butter in another saucepan and sauté the onion until softened. Mix the cornflour with 2 tablespoons of cold water until dissolved. Mix the cornflour mixture, tomato soup, parsley and herbs with the sautéed onion and cook over a medium heat for about 5 minutes or until the sauce has thickened. Stir the tuna into the sauce and mix with the cooked tagliatelle.
To make the cheese sauce, put the butter, flour and milk into a saucepan and cook over a medium heat. Using a balloon whisk, keep whisking the mixture until it boils and thickens to form a smooth sauce. Add the mustard powder and simmer for 2-3 minutes. Remove from the heat and stir in 75 g (3 oz) of the cheese until melted. Stir in the chives and cooked sweetcorn and season to taste.
Arrange the tuna and pasta mixture in a 25 x 20 cm (10 x 8 in) ovenproof dish and pour over the cheese sauce. Mix together the breadcrumbs and grated cheeses for the topping and scatter these over the top. Bake for 20 minutes, then brown under a preheated grill for a few minutes before serving.
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