creamy tuna pasta bake

By foodiva

Ingredients

• 400 g (14oz) rigatoni pasta
• 45 g (3 tbsp) butter
• 1 onion, peeled and chopped finely
• 50 g (1/3 cup + 1 tbsp) plain flour
• 600 ml (2 + 1/2 cups) milk
• 250 g (2+ 1/4 cups) strong cheddar, grated
• Salt and pepper
• 2 x 160g (5.5oz) cans tuna (albacore tuna if possible), drained and flaked
• 330 g (1oz) can sweetcorn drained
• 150 g (1 cup) frozen petit pois
• large handful chopped parsley

Details

Servings 4
Preparation time 10mins
Cooking time 55mins
Adapted from kitchensanctuary.com

Preparation

Step 1

Instructions
Heat oven to 180C/350f.
Boil a large pan of water, add the pasta and cook for 10 minutes.
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. 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. 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 black pepper and a little salt if required (the cheese is quite salty though).
Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, petit pois and all but 1 tbsp of parsley. Mix together, then sprinkle on the remaining cheese.
Bake in the oven for 15-20 mins until the cheese is golden brown. Top with the reserved parsley before serving.

Instructions