Tuna pasta bake
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Tuna pasta bake

By Good Food

Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

  • Prep:10 mins
    Cook:40 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 752
  • fat 26g
  • saturates 15g
  • carbs 99g
  • sugars 12g
  • fibre 4g
  • protein 37g
  • salt 1.43g

Ingredients

  • 600g rigatoni
  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 250g strong cheddar, grated
  • 2 x 160g cans tuna steak in spring water, drained
  • 330g can sweetcorn, drained
  • large handful chopped parsley

Tip

Pasta
Tubular pasta works best in bakes; as well as rigatoni you could use penne or macaroni.

Method

  1. 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.

  2. 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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