Supercharged Tuna Mornay
Servings: 4 –6 servings
A creamy, cheesy tuna mornay stuffed into giant pasta shells and baked to golden perfection. This comforting Supercharged Tuna Mornay is packed with family-friendly flavours and pantry staples, making it the ultimate weeknight dinner or entertaining crowd-pleaser.
Ingredients
TUNA MORNAY
- 500 g 1 lb 2 oz conchiglioni (giant pasta shells, or any other pasta you like)
- 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 (see note 1)
- Zest and juice of 1 lemon about 3 tbsp of 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
PANKO 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 to 200°C (400°F) (all oven types).
- Boil the pasta – Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions. Rinse in cold water to stop the pasta cooking, then drain and set aside.
- Make the sauce – Heat the butter in a large, deep, heavy-based ovenproof frying pan over medium heat. Once melted, add the garlic and cook, stirring, for 30 seconds.
- Add the flour and stir it through until it is dissolved.
- Add half of the milk and whisk until well combined with the flour mixture. Add the remaining milk, bring to a simmer and cook, whisking constantly, for 4–5 minutes until thickened.
- Add the veggies – Remove from the heat and stir through the baby spinach and peas.
- Add the tuna and remaining ingredients – Add the tuna, lemon zest and juice, cheddar, parmesan, salt and pepper. Stir to combine.
- Toss the cooked pasta shells through the sauce, using your spoon to fill some of the shells with the mixture. Turn some of the shells so they are facing upwards (for presentation). If you don’t have an ovenproof frying pan, transfer to a baking dish.
- Make the panko topping – For the panko topping, sprinkle over the cheddar, parmesan and panko breadcrumbs, in that order. Spray with olive oil spray or drizzle with olive oil.
- Bake – Bake for 15–20 minutes until golden brown and bubbling around the edges.
- Serve – Serve immediately.
Notes
Note 1 – For a milder flavour, you can use tuna in springwater, instead of olive oil.
Make Ahead
Prepare ahead – Assemble the dish up to the point of baking, cover tightly with foil and refrigerate for up to 2 days. Bake directly from the fridge, covered in foil, for 10–15 minutes. Uncover and bake for a further 20 minutes or until golden brown and heated through. Freeze ahead – Assemble the dish, cover with foil and freeze for up to 3 months. Thaw in the fridge overnight before baking.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat as directed in the Make Ahead instructions above for best results. Freeze for up to 3 months.Scan for full recipe:
