Recipe: Pasta & Tuna Bake

This is so delicious, I forgot to take the image before I began preparing this meal to eat!

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.

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