Tuna pasta bake
Ingredients
- 600g/1lb 5oz rigatoni
- 50g/2oz butter
- 50g/2oz plain flour
- 600ml/1 pint milk
- 250g/9oz strong cheddar grated
- 2 cantuna steak in spring water drained
- 1 cansweetcorn drained
- 1 largehandful chopped parsley
Directions
- 1
Heat oven to 180C/fan 160C/gas 4.
- 2
Boil 600g/1lb 5oz rigatoni for 2 mins less time than stated on the pack.
- 3
To make the sauce, melt 50g/2oz butter in a saucepan and stir in 50g plain flour.
- 4
Cook for 1 min, then gradually stir in 600ml/1 pint milk to make a thick white sauce.
- 5
Remove from the heat and stir in all but a handful of the 250g/9oz grated cheddar.
- 6
Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- 7
Transfer to a baking dish and top with the rest of the grated cheddar.
- 8
Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Tuna pasta bake
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