Tuna and Sweetcorn Pasta Bake

cook 30 mins
  • 40 g (1 1/2 oz) butter
  • 40 g (1 1/2 oz) plain flour
  • 575 ml (18 fl oz) milk
  • 400 g (13 oz) fusilli
  • 2 x 185 g (6 1/2 oz) cans tuna in spring water, drained
  • 200 g (7 oz) can sweetcorn, drained
  • 75 g (3 oz) Cheddar cheese, grated
  • 25 g (1 oz) dried white breadcrumbs
  • salt and pepper
  • Melt the butter in a medium-sized saucepan and stir in the flour to make a smooth paste. Cook until golden, then gradually whisk in the milk. Bring to the boil, stirring constantly, then reduce the heat and simmer for 10 minutes until thickened, stirring occasionally. Season well.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and return to the pan. Mix in the white sauce, tuna, sweetcorn and the Cheddar, reserving a little for the topping.
  • Spoon into a medium ovenproof dish and sprinkle with the breadcrumbs and reserved cheese. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until lightly browned and bubbling.
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