Tuna Pasta Bake
Creamy pasta with tuna and vegetables. A perfect midweek supper.
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Servings: 6
Ingredients
- 400 g Pasta, I used penne
- 1 Onion, diced
- 40 g Butter
- 40 g Plain flour
- 600 ml Milk
- 200 g Grated cheddar
- 1 tsp Dijon mustard
- 320 g Tinned tuna, (244g drained)
- 340 g Tinned sweetcorn, (285g drained)
- 100 g Spring onion, sliced
- 100 g Frozen peas
For the topping:
- 150 g Grated cheddar
Instructions
- Preheat the oven to 180℃
- Boil the pasta in salted boiling water for two minutes less than the packet states.
- Meanwhile, fry the diced onion over a medium to high heat for a few minutes until it starts to soften.
- Turn the heat down to a medium, then add the butter, once it's melted add the flour and cook it for one minute.
- Gradually pour in the milk, stirring often until you have used it all up. Cook until it starts to thicken.
- Turn off the heat then stir through the grated cheese and the dijon mustard. Stir until the cheese has melted. Taste for seasoning.
- Drain the pasta in a colander, then transfer it to a large mixing bowl.
- Pour over the cheese sauce, add the sweetcorn, spring onions, peas and tuna. Mix it well then tip it into an oven proof dish.
- Top it with more grated cheese and bake it for 20-25 minutes, until it is bubbly and golden.
- Dish it up and enjoy.