Description
Supercharged Tuna Mornay is a creamy, cheesy pasta bake featuring giant conchiglioni shells filled with a rich mixture of tuna, spinach, peas, and a luscious Mornay sauce made from scratch. Topped with a golden, crispy panko breadcrumb layer, this comforting dish is perfect for a hearty family meal, prepared easily with stovetop sauce-making and finished in the oven.
Ingredients
Pasta
- 500 g (1 lb 2 oz) conchiglioni (giant pasta shells, or any other pasta you like)
Sauce and Filling
- 100 g (3½ oz) unsalted butter
- 2 tsp freshly grated garlic
- ⅓ cup (50 g) plain (all-purpose) flour
- 3½ cups (875 ml) full-cream (whole) milk
- 2 cups (90 g) baby spinach
- 1 cup (155 g) frozen peas
- 425 g (15 oz) canned tuna in olive oil, drained
- Zest and juice of 1 lemon (about 3 tbsp juice)
- 1 cup (125 g) grated cheddar or other similar cheese
- ½ cup (50 g) finely grated parmesan
- 1½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
Topping
- ½ cup (60 g) grated cheddar
- ¼ cup (25 g) finely grated parmesan
- 1 cup (60 g) panko breadcrumbs
- Olive oil spray, or 1–2 tbsp olive oil for drizzling
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) using any oven type, so it's ready to bake the pasta dish to a golden finish.
- Boil the pasta: Bring a large pot of salted water to a rolling boil. Cook the conchiglioni shells according to package directions until al dente. Immediately rinse them under cold water to stop cooking, then drain and set aside.
- Make the sauce: Heat butter in a large, deep, heavy-based ovenproof frying pan over medium heat. Once melted, add the freshly grated garlic and cook for about 30 seconds, stirring constantly to release the aroma without burning.
- Add flour to form a roux: Stir the all-purpose flour into the butter and garlic mixture, ensuring it's fully absorbed and no lumps remain.
- Incorporate the milk: Gradually pour in half of the whole milk, whisking continuously to make a smooth paste. Slowly add the remaining milk while whisking, bring the mixture to a gentle simmer, and cook for 4–5 minutes until it thickens into a creamy béchamel sauce.
- Add the vegetables: Remove the pan from heat and fold in the baby spinach and frozen peas, allowing the residual heat to soften them slightly.
- Add tuna and flavorings: Mix in the drained canned tuna, lemon zest and juice, grated cheddar, parmesan, sea salt flakes, and cracked black pepper. Stir everything well to combine into a rich, flavorful filling.
- Combine pasta and sauce: Toss the cooked pasta shells through the tuna Mornay sauce. Use your spoon to fill some shells with the sauce mixture, positioning some filled shells with the opening facing upwards for an appealing presentation. If your frying pan isn't ovenproof, transfer the entire mixture to a baking dish now.
- Prepare the topping: Evenly sprinkle the remaining grated cheddar, parmesan, and panko breadcrumbs over the assembled pasta. Lightly spray with olive oil spray or drizzle with olive oil to help the topping crisp up during baking.
- Bake: Place in the preheated oven and bake for 15–20 minutes until the topping turns golden brown and the sauce bubbles around the edges.
- Serve: Remove from the oven and serve immediately, enjoying the comforting, cheesy tuna pasta bake warm.
Notes
- This recipe uses canned tuna in olive oil for richness; draining well prevents excess oil making the dish greasy.
- Using conchiglioni or large pasta shells allows for easy stuffing but you can substitute with other large tubular pasta.
- Make sure to rinse cooked pasta in cold water to stop cooking and avoid mushy texture when baked.
- The mixture can be prepared in an ovenproof skillet or transferred to a casserole dish for baking.
- Leftovers can be refrigerated for up to 2 days and reheated in an oven to refresh the crispy topping.
