Cheesy tuna and sweetcorn pasta bake

Name: Cheesy tuna and sweetcorn pasta bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 300 g Penne; 290 g Tinned tuna, 2 tins, drained; 200 g Sweetcorn, drained; 100 g Frozen peas; 40 g Butter; 40 g Plain flour; 500 ml Milk; 150 g Cheddar, grated; 3 g Salt; 2 g Black pepper

A store-cupboard family classic, with a creamy cheese sauce and a golden top, and it freezes well.

Ingredients

300 g Penne
290 g Tinned tuna, 2 tins, drained
200 g Sweetcorn, drained
100 g Frozen peas
40 g Butter
40 g Plain flour
500 ml Milk
150 g Cheddar, grated
3 g Salt
2 g Black pepper

Method

Heat the oven to 200°C (180°C fan). Cook the penne in salted boiling water for 8 minutes, a little short of done, and drain.
In a large pan, melt the butter and stir in the flour. Cook for 1 minute, then add the milk a little at a time, stirring, until smooth.
Simmer the sauce for 4 minutes, until it coats the back of a spoon. Take off the heat and stir in 100g of the cheese.
Stir in the tuna, sweetcorn, peas and drained pasta. Season gently.
Tip into an ovenproof dish, scatter over the rest of the cheese and bake for 20 minutes, until bubbling and golden.