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Ingredients

Method

  • STEP 1

    Heat oven to 180C/fan 160C/gas 4.

  • STEP 2

    Boil 600g rigatoni for 2 mins less time than stated on the pack.

  • STEP 3

    To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.

  • STEP 4

    Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.

  • STEP 5

    Remove from the heat and stir in all but a handful of the 250g grated cheddar.

  • STEP 6

    Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

  • STEP 7

    Transfer to a baking dish and top with the rest of the grated cheddar.

  • STEP 8

    Bake for 15-20 mins until the cheese on top is golden and starting to brown.

RECIPE TIPS
PASTA

Tubular pasta works best in bakes. Instead of rigatoni, you could use penne or macaroni instead.

Recipe from Good Food magazine, March 2009

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