Tuna Pasta Bake

Serves 4

  • 400g pasta preferably rigatoni or penne
  • 40g butter
  • 30g plain flour
  • 400ml milk
  • 150g strong cheddar, grated
  • 1 x 160g cans tuna steak in spring water, drained
  • 330g can sweetcorn, drained
  • A handful of fresh or frozen parsley (optional)
  • Salt and pepper to taste
  1. Heat oven to 180C/fan 160C/gas 4.

 

  1. Boil a saucepan of water and add pasta cooking it for 2 mins less than it says on the pack.

 

  1. To make the sauce, melt the butter in a saucepan, then stir in the plain flour.

 

  1. Keep stirring and cook for 1 min, then gradually stir in the milk to make a thick white sauce.

 

  1. Remove from the heat and stir in all but a handful of the grated cheddar.

 

  1. Drain the pasta and mix it with the white sauce, the tuna, the sweetcorn and a large handful of chopped parsley, then season.

 

  1. Transfer to a baking dish and top with the rest of the cheese.

 

Bake for 15-20 mins until the cheese on top is golden and starting to brown

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