- 600g rigatoni
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g plain flour
- 600ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 250g strong cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 2 x 160g cans tuna steak in spring water, drained
- 330g can sweetcorn, drained
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- large handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Heat oven to 180C/fan 160C/gas 4.
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 drained can sweetcorn and a large handful of chopped parsley, then season.
Bake for 15-20 mins until the cheese on top is golden and starting to brown.
PastaTubular pasta works best in bakes; as well as rigatoni you could use penne or macaroni.