Thu, May 24 2012
Tuna pasta bake
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
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
Nutrition Information
752 kcalories,
protein 37g,
carbohydrate 99g,
fat 26 g,
saturated fat 15g,
fibre 4g,
salt 1.43 g
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- 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.
- 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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