Tuna pasta bake
By Good Food
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
- Prep:10 mins
Cook:40 mins
- Serves 6
- Easy
Nutrition per serving
- kcal 752
- fat 26g
- saturates 15g
- carbs 99g
- sugars 12g
- fibre 4g
- protein 37g
- salt 1.43g
Ingredients
- 600g rigatoni
- 50g butter
- 50g plain flour
- 600ml milk
- 250g strong cheddar, grated
- 2 x 160g cans tuna steak in spring water, drained
- 330g can sweetcorn, drained
- large handful chopped parsley
Tip
PastaTubular pasta works best in bakes; as well as rigatoni you could use penne or macaroni.
Method
Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.
Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.