Sponsored by Bertolli with Butter
Dinner time meals in our house growing up were homely, warming, but definitely pretty traditional. There were lamb chops, casseroles and the odd steak. Until, sometime about 1990, my Mum discovered pasta.
She’d seen someone using it on TV and we needed to get with the times and try it. From then on, Tuna Pasta Bake was a regular staple in our house. It was new found sophistication.
This recipe takes me right back to growing up, dinner times in that steamy kitchen. Isn’t it funny how food can take you back to a moment in time?
Now, I still make this for our family meals and it’s as popular with my little ones as it was with us. Comforting, cheesy, creamy and buttery – delicious.
This tuna pasta bake recipe is made using Bertolli with Butter, the perfect blend of butter and olive oil with a rich taste. It easily made a white sauce that I was really impressed with.
The original is a recipe from the Bertolli with butter site (where there is lots more other pasta recipes inspiration too) which I’ve tweaked a little. I’ve added some more vegetables to get you a bit closer to your 5 a day, and breadcrumbs on top for some bite and texture.
What’s your go to family favourite that you remember from your own childhood?
- 350g Pasta shapes
- 30g Bertolli with Butter
- 30g Plain flour
- 1 teaspoon Colman's Mustard Powder
- 400ml Semi-skimmed milk
- 125g Mature cheddar cheese, grated
- 250g Tinned tuna in spring water
- 200g Sweetcorn, drained
- 1 teaspoon Bertolli with Butter (for frying)
- 200g Mushrooms, chopped
- 115g Frozen peas
- Handful of breadcrumbs
- Cook the pasta according to pack instructions and drain.
- Meanwhile, place Bertolli with Butter, flour, mustard and milk in a saucepan and place over a moderate heat. Bring to the boil, stirring constantly until smooth and thickened.
- Meanwhile, melt the teaspoon of Bertolli with Butter in a frying pan and fry the mushrooms until browned.
- Add half the cheese, tuna, sweetcorn, peas, mushrooms and the cooked pasta. Spoon into an ovenproof dish and sprinkle with the breadcrumbs and remaining cheese.
- Bake in preheated oven 200°C, 180°C fan, Gas 6 for 20-25 minutes.
Disclosure: This post was commissioned by Bertolli with Butter but as always, all opinions are truthful.