Creamy Tuna Pasta Bake
The creamy
cooking of tuna pasta is the perfect evening meal. This tuna casserole is ready
on your table in 35 minutes.
Ingredients
- 600 ml milk
- 3 tbsp butter
- Salt and pepper
- 50 g plain/all purpose flour
- 150 g frozen petit pois
- 250 g strong cheddar, grated
- 400 g rigatoni pasta
- 1 onion peeled and chopped finely
- 330 g canned sweetcorn drained
- large handful chopped parsley
- 320 g canned tuna (albacore tuna if possible) drained and flaked
Instructions
First, heat
the oven to 180C / 350f.
Then, boil a
large pot of water, add the pasta and cook for 10 minutes.
While the
pasta cooks, melt the butter in a saucepan, add the onion and cook over low
heat for 6 to 8 minutes until the onions are very soft. Increase the heat to
medium and stir in the flour. Cook 1 to 2 minutes. Slowly add the milk using a
whisk to stir (just stir, do not whisk). Once all the milk has been
incorporated, continue heating, stirring until the sauce thickens. Then stir in
2/3 of the cheese until it is melted. Season with black pepper and a little salt
if necessary (the cheese is however quite salty).
Drain the
pasta and pour into a 20 x 30 cm baking dish. Pour over the white sauce, then
add the tuna, sweet corn, peas and anything but 1 tablespoon of parsley. Mix,
then sprinkle over the rest of the cheese.
Bake for
15-20 minutes until the cheese is golden. Garnish with the reserved parsley
before serving. Happy Cooking Time.
