Recipe: Pasta & Tuna Bake

Ingredients:

• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheese, grated
• 2 x 160g cans tuna steak in sunflower oil, drained (whichever tuna you prefer)
• 330g can sweetcorn, drained
• large handful chopped parsley

Instructions:

1. Heat oven to 180C/fan 160C
2. Boil 600g rigatoni for 2 mins less time than stated on the pack.
3. To make the sauce – melt 50g butter in a sauce pan and stir in 50g plain flour.
4. Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
5. Remove from the heat and stir in all but a handful of the 250g 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 cheese.
8. Bake for 15-20 mins until the cheese on top is golden and starting to brown.

This can feed 6 people. Defrost it, or save it in the fridge, it makes a handy and delicious meal when you are constantly busy.