Mary Berry Tuna Pasta Bake Recipe

This creamy, comforting Mary Berry Tuna Pasta Bake is made with flaked tuna, sweetcorn, and a rich cheese sauce, all ready in just 40 minutes. The moment you pull the dish from the oven, with the cheddar topping bubbling and turning a deep golden brown, is pure family joy. I love how this version uses a classic béchamel base to keep everything moist without becoming heavy.

Why This Classic Works

Mary Berry is known for reliable, no-fuss family recipes, and this pasta bake is the ultimate example. Unlike many modern versions that rely on condensed soup or jarred sauces, this recipe starts with a proper homemade white sauce enriched with Dijon mustard. It takes only a few minutes longer but guarantees a smooth, velvety texture that clings to the pasta shapes perfectly.

I used to struggle with dry pasta bakes, but the ratio of milk to flour here ensures there is plenty of sauce to keep the pasta tender while it bakes. Using strong Cheddar rather than mild cheese makes a huge difference, cutting through the creaminess to give you that signature savoury punch in every bite.

Mary Berry Tuna Pasta Bake Ingredients

• 300g dried pasta shapes (penne, rigatoni, or fusilli)
• 50g butter, plus extra for greasing
• 1 onion, finely chopped (optional)
• 50g plain flour
• 600ml milk (full-fat or semi-skimmed)
• 1 tsp Dijon mustard
• 200g strong Cheddar cheese, grated
• 2 x 185g tins of tuna in spring water, drained and flaked
• 198g tin sweetcorn, drained
• Salt and freshly ground black pepper

How To Make Mary Berry Tuna Pasta Bake

1. Boil the pasta: Preheat your oven to 200°C (180°C fan/Gas 6). Bring a large pan of salted water to the boil and cook the pasta for about 2 minutes less than the packet instructions state. It should be al dente (firm to the bite) as it will continue cooking in the oven. Drain well and set aside.
2. Start the base: If using the onion, melt the butter in a large saucepan over medium heat and fry the onion for 5 minutes until soft. If skipping the onion, simply melt the butter in the pan.
3. Make the roux: Sprinkle the flour into the melted butter and stir constantly for 1 minute to cook out the raw flour taste. It should form a thick paste.
4. Create the sauce: Gradually pour in the milk a little at a time, whisking constantly to prevent lumps. Continue whisking until the sauce bubbles and thickens.
5. Add the flavour: Remove the pan from the heat. Stir in the Dijon mustard and about two-thirds of the grated cheese until melted. Season generously with salt and black pepper.
6. Combine everything: Tip the drained pasta, flaked tuna, and drained sweetcorn into the cheese sauce. Stir gently until everything is evenly coated in the mixture.
7. Bake: Pour the mixture into a greased ovenproof shallow dish. Sprinkle the remaining grated cheese over the top. Bake in the preheated oven for 20–25 minutes until the top is golden, crispy, and bubbling at the edges.

Recipe Tips

• Undercook the pasta: This is the most crucial step. If you boil the pasta until it is completely soft, it will turn mushy in the oven. Aim for a firm texture before baking.
• Drain the tuna thoroughly: Press the lid down on the tuna tin to squeeze out as much liquid as possible. Excess water from the tuna can make the cheese sauce watery and split.
• Add a crunch: For an extra texture that Mary Berry sometimes suggests, you can crush a packet of ready salted crisps over the top along with the cheese before baking.
• Mustard matters: Don’t skip the Dijon mustard. It doesn’t make the dish spicy, but it enhances the cheese flavour and cuts through the richness of the white sauce.

What To Serve With Tuna Pasta Bake

This rich dish needs something fresh to balance the heavy cheese sauce. A simple crisp green salad with a sharp vinaigrette or some steamed green beans works perfectly to lighten the meal. If you are feeding a crowd, crusty garlic bread is always a hit for mopping up any leftover sauce on the plate.

How To Store

Leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat firmly in the microwave or oven until piping hot. You can also freeze the unbaked dish (without the final cheese topping) for up to 3 months; defrost fully in the fridge before adding the cheese and baking.

FAQs

• Can I use tinned tuna in oil? Yes, you can, but make sure to drain it very well. Tuna in spring water is generally preferred for this recipe to keep the sauce light and white.
• Can I add other vegetables? Absolutely. Mary Berry often keeps it simple, but a handful of frozen peas or some chopped red pepper added with the sweetcorn works brilliantly.
• Why is my sauce lumpy? This happens if you add the milk too quickly. Add a small splash at a time and whisk vigorously until smooth before adding the next splash.
• Can I make this ahead of time? Yes, you can assemble the entire dish, cover it with cling film, and keep it in the fridge for up to 24 hours before baking. You may need to add 5 minutes to the cooking time.
• What cheese is best? A mature or vintage Cheddar gives the best flavour. Mild cheese tends to get lost in the white sauce.

Nutrition

• Calories: 500 kcal
• Total Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 60mg
• Sodium: 700mg
• Total Carbohydrate: 50g
• Protein: 30g

Try More Recipes:

• Mary Berry Bolognese Pasta Bake Recipe
• Mary Berry Chicken Pasta Bake Recipe
• Mary Berry Creamy Paprika Chicken Recipe