Terrifically Tasty Tuna Mornay Pasta Bake


The cool thing about this dish is that it’s very caravan friendly. If you don’t have an oven or blender-type-device, you can skip the breadcrumb topping and oven-baking steps.

Chloe has declared this her second favourite meal for dinner, a close second to sushi. Sorry bolognaise.

INGREDIENTS

300g dried fusilli pasta

2 thick slices day-old white bread

60g butter

2 tablespoons plain flour

500ml (2 cups) milk

120g cheddar cheese

1 x 425g can tuna in brine

150g (1 cup) frozen peas

 

EVERYTHING NEEDED FOR THIS RECIPE

Stovetop

Oven

Blender or NutriBullet or Thermomix (to make breadcrumbs)

Large saucepan

Mixing spoon

OVenproof dish (2L or 8-cup)

KNife to cut butter and cheese

Grater

Tablespoon

Measuring cup(s)

Medium bowl

 

INSTRUCTIONS

1. Preheat oven to 180°C.

2. Cook pasta in large saucepan following packet directions.

3. While the pasta is cooking, remove the crusts of the slices of bread, tear them up, and then make breadcrumbs with the blender.

4. Coarsely grate the cheese

5. Drain the pasta when it’s cooked, and leave in the colander.

6. Melt the 60g of butter in a large saucepan over medium-low heat.

7. Add the flour and cook, stirring, for 1 minute or until foaming.

8. Remove from heat, gradually add the 2 cups of milk

9. Place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens.

10. Reduce heat to low and cook for 2 minutes.

11. Add the 2/3 of the grated cheese and stir until melted.

12. Mix the white sauce, the whole tin of tuna (drained and flaked), the cup of peas, and the pasta and stir until well combined.

13. Spoon the pasta mixture into a 2L (8-cup) capacity ovenproof dish.

14. Combine the breadcrumbs and remaining cheddar in the bowl.

15. Sprinkle over the pasta mixture.

16. Bake in oven for 15 minutes or until golden.

 

COOKING SKILL CHLOE FOCUSED ON

Grating Safely and Yummily! The recipe calls for 120g of cheese to grate. Chloe learned that if you use 150g, you reduce the risk of grated fingers and have a mini block of cheese that you HAVE to eat (easier to cut a 300g block in half too). No losers here!

A skill daddy learned was to make sure that the gas bottles are filled up, otherwise it makes for a grumpy Natalie when it runs out half way through cooking.


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