- 4
- 10 mins
- 55 mins
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
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