Tuna Pasta Bake

• Time: 50 minutes (Prep 10 mins | Cook 40 mins)
• Difficulty: Easy
• Serves: 6

Ingredients

• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong Cheddar (grated)
• 2 × 160g cans tuna steak in spring water (drained)
• 1 × 330g can sweetcorn (drained)
• 1 handful fresh parsley (chopped)

Method

1. Heat the oven to 180C/160C fan/gas 4.
2. Boil the rigatoni600g rigatoni for 2 minutes less than stated on the pack.
3. To make the sauce, melt the butter50g butter in a saucepan and stir in the plain flour50g plain flour. Cook for 1 minute, then gradually stir in the milk600ml milk to make a thick white sauce.
4. Remove from the heat and stir in all but a handful of the grated Cheddar.
5. Drain the pasta and mix with the white sauce, tuna, sweetcorn, and chopped parsley1 handful fresh parsley (chopped). Season well.
6. Transfer to a baking dish and top with the remaining Cheddar.
7. Bake for 15-20 minutes until the cheese on top is golden and starting to brown.