Tuna Pasta Bake

Counts as one of your two weekly portions of fish a week. It is super easy to make and fills you up perfectly.

We get 6 servings out of this recipe

Ingredients

• 600g rigatoni pasta
• 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 and/or unforzen
• large handful chopped parsley
• Around 6 medium-sized Potatoes for making your own chips. Give them a quick wash with water before using them
• Vegetable Oil
• Vegetable side of your choice, such as carrots, broccoli, cauliflower or green beans.

Instructions

To make the chips

1. Get a large oven tray and put a small amount of vegetable oil in the bottom
2. Cut the potatoes into 3-pieces, or 4 pieces for skinnier chips, and then cut each piece in half again down the middle. Place each piece in the oven tray.
3. Add a tiny bit more vegetable oil and use your hands to rub the vegetable oil into each potato piece.
4. Set the oven to 200C / gas mark 6, and place in the oven on the bottom shelf.

To make the Tuna Pasta Bake

1. Boil 600g rigatoni for 2 mins less time than stated on the pack.
2. To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
3. Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
4. Remove from the heat and stir in all but a handful of the 250g grated cheddar.
5. Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g sweetcorn and a large handful of chopped parsley, then season.
6. Transfer to a baking dish and top with the rest of the grated cheddar.
7. Bake for 20 mins until the cheese on top is golden and starting to brown.
8. 10 minutes before the bake is ready prepare your vegetable side as per instructions on the packet or tin.
9. Serve the Pasta Bake, home made chips and vegetable immediately.