This tuna pasta bake, a British school-dinner classic, combines pasta with a light sauce made from low-fat milk and a modest amount of cheese instead of a rich, heavy sauce, then bakes it. Keep the heat controlled so the sauce stays smooth and does not split. It also holds together when cool, so you can cut it into slices and take it on a picnic.
Boil the pasta in plenty of salted water until al dente, then drain. Add the peas to the water during the last 2 minutes.
Heat the olive oil in a pan over low heat, add the flour, and cook for 1 minute. Gradually add the milk, stirring until the sauce is smooth.
Mix the tuna, salt, and pasta into the sauce and transfer to a baking dish. Sprinkle the grated Kashar on top and bake in a preheated oven until golden.
Let the pasta bake rest for 10 minutes after removing it from the oven, then slice and serve.
Make the sauce over low heat; milk heated over high heat can split and lose its smooth texture. Contains gluten (pasta), milk and dairy products (milk, cheese), and fish.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
