Tuna pasta bake
Serves 6
Easy
Prep:
Cook:
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Skip to ingredients
Units:
- 600g/1lb 5oz rigatoni
- 50g/2oz butter
- 50g/2oz plain flour
- 600ml/1 pint milk
- 250g/9oz strong cheddargrated
- 2 x 160g cans tuna steak in spring waterdrained
- 330g can sweetcorndrained
- large handful chopped parsley
Nutrition: per serving
- kcal765
- fat28g
- saturates16g
- carbs89g
- sugars10glow
- fibre6.01ghigh
- protein37g
- salt1.34g
Method
step 1
Heat oven to 180C/fan 160C/gas 4.
step 2
Boil 600g/1lb 5oz rigatoni for 2 mins less time than stated on the pack.
step 3
To make the sauce, melt 50g/2oz butter in a saucepan and stir in 50g plain flour.
step 4
Cook for 1 min, then gradually stir in 600ml/1 pint milk to make a thick white sauce.
step 5
Remove from the heat and stir in all but a handful of the 250g/9oz grated cheddar.
step 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.
step 7
Transfer to a baking dish and top with the rest of the grated cheddar.
step 8
Bake for 15-20 mins until the cheese on top is golden and starting to brown.
