Tuna Mornay Pasta Bake

Serves 6.

May contain gluten, milk, fish, soy and sesame.

  • 300g dried fusilli pasta
  • 2 thick slices day-old white bread, crusts removed, coarsely torn
  • 60g butter
  • 2 tbsp plain flour
  • 500ml (2 cups) milk
  • 120g (11/2 cups) coarsely grated cheddar
  • 1 x 425g can tuna in brine, drained, flaked
  • 150g (1 cup) frozen peas
  1. Preheat oven to 180°C. Cook pasta in a large saucepan of salted boiling water following packet directions. Drain.
  2. Place the bread in the bowl of a food processor and process until coarsely chopped.
  3. Melt the butter in a large saucepan over medium-low heat. Add the flour and cook, stirring, for 1 minute or until foaming. Remove from heat. Gradually add the milk and place over medium heat, stirring constantly, for 5 minutes or until the mixture thickens. Reduce heat to low and cook for 2 minutes. Add 80g (1 cup) of cheddar and stir until melted.
  4. Add the cheddar mixture, tuna and peas to the pasta and stir until well combined. Spoon the pasta mixture into a 2L ovenproof dish. Combine the breadcrumbs and remaining cheddar in a bowl. Sprinkle over the pasta mixture. Bake in oven for 15 minutes or until golden. Serve.
How to Cook the Perfect Steak