Easy Italian

Supergreen chilli tuna mornay pasta bake

Name: Supergreen chilli tuna mornay pasta bake recipe
Yield: 6
Cuisine: /italian
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 60g Essentials Unsalted Butter; 1 bunch silverbeet (650g), trimmed, leaves and stems thinly sliced; 2 garlic cloves, crushed; 1/4 cup (35g) plain flour; 4 cups (1L) milk; 2 cups (240g) frozen baby peas; 2 tbs finely chopped chives; Finely grated zest of 2 lemons, juice of 1 lemon, plus wedges, to serve; 200ml creme fraiche; 1 cup (80g) finely grated pecorino; 500g conchiglioni (giant pasta shells), cooked according to packet instructions; 2 x 185g cans tuna in chilli oil; 1 1/2 cups (105g) fresh rye sourdough breadcrumbs; 1 tsp chilli flakes

7 ratings

Jump to recipe

by Georgina Esdaile

Food Editor

Mar 15, 2022

Take everything you love about creamy tuna mornay, add snatches of greens, then blanket in a golden chilli-flecked crumb. You'll need 2 x 20cm ovenproof frypans or a 3L ovenproof baking dish for this recipe.

1/4 cup (60ml) extra virgin olive oil
60g Woolworths Essentials Unsalted Butter
1 bunch silverbeet (650g), trimmed, leaves and stems thinly sliced
2 garlic cloves, crushed
1/4 cup (35g) plain flour
4 cups (1L) milk
2 cups (240g) frozen baby peas
2 tbs finely chopped chives
Finely grated zest of 2 lemons, juice of 1 lemon, plus wedges, to serve
200ml creme fraiche
1 cup (80g) finely grated pecorino
500g conchiglioni (giant pasta shells), cooked according to packet instructions
2 x 185g cans tuna in chilli oil
1 1/2 cups (105g) fresh rye sourdough breadcrumbs
1 tsp chilli flakes

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Heat 2 tbs oil in a large saucepan over medium heat. Add butter and silverbeet and cook for 6-7 minutes, until softened. Add garlic and cook for 1 minute, or until fragrant. Add flour and cook, stirring constantly, for 1 minute, or until flour is cooked out slightly. Gradually add milk, 1 cup (250ml) at a time, stirring between each addition until incorporated. Bring to a simmer and cook for 1-2 minutes, until thickened. Remove from heat and stir through peas, chives, lemon zest and juice, creme fraiche and pecorino. Add pasta and stir to combine. Stir through tuna. Season. Transfer to 2 x 20cm ovenproof frypans or a 3L ovenproof baking dish.
3.

Place breadcrumbs, chilli flakes and remaining 1 tbs oil in a bowl, season with salt flakes and freshly ground black pepper and mix well. Sprinkle over the pasta and bake for 20-25 minutes, until golden. Serve with lemon wedges.