Tuna pasta bake

• rigatoni↗600g/1lb 5oz g
• butter↗50g/2oz g
• plain flour↗50g/2oz g
• milk↗600ml/1 pint ml
• strong cheddar↗250g/9oz g

  grated

• tuna steak in spring water2 x 160g cans g

  drained

• sweetcorn↗330g can g

  drained

• chopped parsleylarge handful

Step-by-step instructions

1. 1

   Heat oven to 180C/fan 160C/gas 4.

2. 2

   Boil 600g/1lb 5oz rigatoni for 2 mins less time than stated on the pack.

3. 3

   To make the sauce, melt 50g/2oz butter in a saucepan and stir in 50g plain flour.

4. 4

   Cook for 1 min, then gradually stir in 600ml/1 pint milk to make a thick white sauce.

5. 5

   Remove from the heat and stir in all but a handful of the 250g/9oz grated cheddar.

6. 6

   Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

7. 7

   Transfer to a baking dish and top with the rest of the grated cheddar.

8. 8

   Bake for 15-20 mins until the cheese on top is golden and starting to brown.