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- 500g penne
- 25 g of butter
- 1 small onion, diced
- 300 ml of cream
- 300ml sour cream
- 2 x 425 g canned tuna
- 400 g of tin corn kernels
- 3/4 cup mayonnaise
- 4 shallots, sliced
- 60 g of extra butter
- 2 tablespoons plain flour
- 400 ml milk
- 2 cups of grated cheese
- Pinch of salt and pepper
Preheat the oven to 180C. Grease a large baking sheet. Cook the penne according to the package directions. Drain and set aside.
Heat the butter in a skillet over low heat and cook the onion for 3 to 4 minutes until smooth. Add cream and sour cream, bring to a boil, then reduce heat and simmer for 2-3 minutes until slightly reduced. Add cooked pasta and stir well. Pour into a prepared baking dish.
Drain the tuna and place it in a bowl. Grind well, then add the corn, mayonnaise, and sliced shallots. Season well with salt and pepper and stir to combine. Spoon pasta into baking sheet and smooth to form an even layer.
Prepare the bechamel sauce by melting the butter in a small saucepan over medium heat. Add flour and cook for 1 minute, then gradually mix in milk to form a smooth sauce. Stir 1 cup cheese until melted. Pour over the tuna layer into a baking dish and smooth evenly. Sprinkle over the remaining cup of grated cheese.
Bake for 30 minutes until cheese melts and browns. Cut into squares and serve.
You can prepare the baked pasta a day or two in advance and refrigerate until you are ready to bake it. Allow a little more time in the oven if you bake it directly from the refrigerator.
This recipe was created and photographed by Greer Worsley for Australia's best recipes.
tuna melted bake