Print

Creamy Tuna Mornay Pasta Bake Recipe

Print Recipe

★★★★★

4.6 from 142 reviews

This Tuna Mornay is a creamy, comforting tuna casserole pasta bake featuring tender penne pasta, a rich garlic-infused white sauce, flaky tuna chunks, and sweet corn, all topped with a golden crunchy breadcrumb and parmesan crust. Perfect for a satisfying family meal, it combines classic flavors with an easy bake that results in a deliciously cheesy, hearty dish.

Ingredients

Scale

Pasta

  • 350g / 12oz penne pasta (or other short pasta)

White Sauce

  • 40g / 3 tbsp butter
  • 3 garlic cloves, finely minced
  • 4 tbsp (50g) plain/all-purpose flour
  • 4 cups (1 litre) milk (any fat %, dairy or non-dairy, 1 quart)
  • 2 tsp Vegeta, or chicken or vegetable stock powder/granulated bouillon
  • 1/2 tsp mustard powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup (50g) parmesan, finely shredded

Main Ingredients

  • 425g / 15 oz canned tuna, preferably in oil, drained (substitute salmon if desired)
  • 400g / 14 oz canned corn, drained (or other vegetables as preferred)

Topping

  • 25g / 1.5 tbsp butter, melted
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (25g) parmesan, finely grated
  • 1/4 tsp salt

Garnish

  • Chives or parsley (optional)

Instructions

  1. Preheat Oven: Set your oven to 180°C (350°F) to ensure it’s ready for baking the casserole later.
  2. Prepare Crunchy Topping: In a small bowl, combine melted butter, panko breadcrumbs, grated parmesan, and salt. Mix thoroughly and set aside to use as the casserole topping.
  3. Cook Pasta: Boil the pasta according to package instructions but reduce the cooking time by one minute to keep the pasta slightly firm. Drain and allow to cool slightly before returning it to the pot.
  4. Make White Sauce Base: In a large pot over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant.
  5. Create Roux and Add Milk: Stir in the flour, mixing it into the butter to form a roux. Gradually whisk in about one-third of the milk, ensuring there are no lumps, then add the rest of the milk slowly while continuing to whisk.
  6. Season the Sauce: Add Vegeta or chosen stock powder along with mustard powder, onion powder, and garlic powder. Keep whisking to blend the flavors evenly.
  7. Thicken the Sauce: As the mixture heats, whisk constantly to prevent it from sticking or burning. After 4 to 5 minutes, the sauce should thicken enough so a line drawn with a spoon across the back remains clear.
  8. Finish the Sauce: Remove from heat and stir in the finely shredded parmesan cheese for creaminess and flavor.
  9. Assemble the Casserole: Flake the drained tuna into large chunks and add it to the cooked pasta. Add the drained corn, pour the white sauce over, and gently fold everything together without breaking up the tuna too much.
  10. Prepare to Bake: Transfer the tuna pasta mixture to a baking dish. Evenly distribute the crunchy breadcrumb topping over the casserole.
  11. Bake: Place the baking dish in the preheated oven and bake for 25 minutes or until the topping is golden brown and the edges are bubbling hot.
  12. Garnish and Serve: Sprinkle chopped chives or parsley over the baked casserole if desired, then serve immediately for a comforting and delicious meal.

Notes

  • Note 1: Vegeta is a versatile seasoning powder; you can substitute it with chicken or vegetable stock powder or granulated bouillon as needed.
  • Note 2: Mustard, onion, and garlic powders enhance the flavor depth of the white sauce.
  • Note 3: Corn can be swapped for other vegetables like peas or diced bell peppers based on preference.
  • Be careful not to over-flake the tuna to maintain texture in the casserole.
  • Adjust salt levels according to the saltiness of stock powders and canned ingredients.

Keywords: Tuna Mornay, Tuna Casserole, Pasta Bake, Creamy Tuna Pasta, Tuna Pasta Casserole, Baked Tuna Pasta

Find it online: https://flavorsbymaya.com/creamy-tuna-mornay-pasta-bake-recipe/