Creamy Tuna Pasta Bake – a classic meal that everyone loves – made with mostly store-cupboard ingredients!
INGREDIENTS
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- 400 g (14 oz) rigatoni pasta
- 3 tbsp butter
- 1 onion – peeled and chopped finely
- 40 g (⅓ cup) plain (all-purpose) flour
- 600 ml (2 ½ cups) milk
- 250 g (2 ½ packed cups) strong cheddar – grated
- ¼ tsp salt
- ¼ tsp pepper
- 320 g (11 oz) canned tuna – albacore tuna if possible, drained and flaked
- 330 g (11.5 oz) canned sweetcorn – drained
- 150 g (1 cup) frozen peas
- chopped parsley – to serve
INSTRUCTIONS
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Heat oven to 180C/350F (fan).
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Boil a large pan of water, add the pasta and cook for 10 minutes.400 g (14 oz) rigatoni pasta
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Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.1 onion
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Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.3 tbsp butter,40 g (⅓ cup) plain (all-purpose) flour,600 ml (2 ½ cups) milk
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Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in ⅔ of the cheese until melted. Season with the salt and pepper.250 g (2 ½ packed cups) strong cheddar,¼ tsp salt,¼ tsp pepper
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Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, and frozen peas.320 g (11 oz) canned tuna,330 g (11.5 oz) canned sweetcorn,150 g (1 cup) frozen peas
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Mix together, then sprinkle on the remaining cheese.
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Bake in the oven for 15-20 mins until the cheese is golden brown. Top with a sprinkling of parsley before serving.chopped parsley
