Pasta bake with tuna, silverbeet, stracciatella cheese and peas

Name: Pasta bake with tuna, silverbeet, stracciatella cheese and peas
Cook time: 1 h
Yield: 4–6
Cuisine: Italian
Ingredients: 500g farfalle (or other short pasta); 1 bunch of silverbeet, half the stems removed, shredded; 700ml milk; 200ml pouring cream; 60g butter; 1 onion, finely diced; 5 garlic cloves, finely sliced; 60g plain flour; 1 tbsp ground fennel; 20 grates of whole nutmeg; 100g grana padano, finely grated; salt flakes and freshly ground black pepper; 2 x 185g tins tuna in oil, drained; 1 cup frozen peas, defrosted in boiling water for 5 minutes, then drained; 2 handfuls fresh breadcrumbs; 150g stracciatella cheese or bocconcini

Karen Martini

July 14, 2023

This baked pasta is a midweek dinner winner.William Meppem

easyTime:30 mins - 1 hourServes:4–6

Baked pasta is such a midweek hero, but I always like to make it more complete as a meal without skimping on the creamy, cheesy goodness. Tuna and plenty of greens make this a one-dish dinner – although a leafy salad wouldn’t hurt – with the stracciatella and breadcrumbs forming a delicious crust.

Ingredients

500g farfalle (or other short pasta)
1 bunch of silverbeet, half the stems removed, shredded
700ml milk
200ml pouring cream
60g butter
1 onion, finely diced
5 garlic cloves, finely sliced
60g plain flour
1 tbsp ground fennel
20 grates of whole nutmeg
100g grana padano, finely grated
salt flakes and freshly ground black pepper
2 x 185g tins tuna in oil, drained
1 cup frozen peas, defrosted in boiling water for 5 minutes, then drained
2 handfuls fresh breadcrumbs
150g stracciatella cheese or bocconcini

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Cook the pasta in plenty of salted boiling water, then drain.
Step 2
Meanwhile, cook the silverbeet in plenty of salted boiling water for 6 minutes, then drain, pressing out any excess water. Combine the greens and pasta in a large bowl.
Step 3
Warm (but don’t boil) the milk and cream in a small saucepan, then set aside.
Step 4
Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook until fragrant and softened (about 5 minutes). Stir in the flour and fennel until a paste forms; stir for a minute or so longer to cook out the raw flour flavour. Switch to a whisk, then pour in the milk and cream, whisking all the while. Cook for a few minutes until thickened and smooth, then add the nutmeg and grana padano. Whisk until combined. Season with salt and pepper.
Step 5
Crumble the tuna in small chunks into the bowl with the pasta. Add the peas and white sauce, then stir through to combine. Tip into an ovenproof dish and top with the breadcrumbs, then spoon over the stracciatella. Bake uncovered for about 30 minutes, or until golden. Stand for a few minutes before serving.

Tip: This freezes well for reheating or try it sliced cold and pan-fried on each side for a crispy slice. It also reheats well in the microwave broken into pieces.