Tuna pasta bake

Ingredients

• 600g rigatoni
• 50g butter
• 50g plain flour
• 600ml milk
• 250g strong cheddar, grated
• 2 x 160g cans tuna steak in spring water, drained
• 330g can sweetcorn, drained
• Large handful chopped parsley

Method

• Melt the butter in a saucepan and stir in the flour
• Cook for 1 minute
• Gradually stire in the milk to make a thick white sauce
• Remove from the heat and stir in all but a handful of cheese

• Heat oven to 180C/fan 160C/gas 4
• Boil the pasta for 2 mins less time than stated on the pack
• Drain the pasta
• Mix with the white sauce, tuna, sweetcorn and parsley, then season
• Transfer to a baking dish and top with the rest of the grated cheese
• Bake for 15-20 mins until the cheese on top is golden and starting to brown