Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Prep:10 mins Cook:40 mins
Nutrition per serving
50g plain flour
250g strong cheddar, grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn, drained
large handful chopped parsley
Pasta Tubular pasta works best in bakes; as well
as rigatoni you could use penne or macaroni.
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.
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