• 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.


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

Recipe from Good Food magazine, March 2009


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.314 ratings