Description
A comforting tuna pasta bake with a creamy cheese sauce.
Ingredients
Scale
- 400 g rigatoni pasta
- 3 tbsp butter
- 1 onion (peeled and chopped finely)
- 40 g plain (all-purpose) flour
- 600 ml milk
- 250 g strong cheddar (grated)
- 1/4 tsp salt
- 1/4 tsp pepper
- 320 g canned tuna (albacore tuna if possible, drained and flaked)
- 330 g canned sweetcorn (drained)
- 150 g frozen peas
- chopped parsley (to serve)
Instructions
- Heat oven to 180C/350F (fan).
- 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 2/3 of the cheese until melted. Season with the salt and pepper.
- Drain the pasta and pour into a 20x30cm baking dish.
- Pour over the white sauce, then add the tuna, sweetcorn, and frozen peas.
- Mix together, then sprinkle on the remaining cheese.
- Bake in the oven for 15-20 mins until the cheese is golden brown.
- Top with a sprinkling of parsley before serving.
Notes
- This dish can be prepared in advance and baked just before serving.
- Feel free to add other vegetables if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg