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
- 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.
To make the chips
- Get a large oven tray and put a small amount of vegetable oil in the bottom
- 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.
- Add a tiny bit more vegetable oil and use your hands to rub the vegetable oil into each potato piece.
- Set the oven to 200C / gas mark 6, and place in the oven on the bottom shelf.
To make the Tuna Pasta Bake
- Boil 600g rigatoni for 2 mins less time than stated on the pack.
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- 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.
- Transfer to a baking dish and top with the rest of the grated cheddar.
- Bake for 20 mins until the cheese on top is golden and starting to brown.
- 10 minutes before the bake is ready prepare your vegetable side as per instructions on the packet or tin.
- Serve the Pasta Bake, home made chips and vegetable immediately.