Tuna and sweetcorn pasta bake

Name: Tuna and sweetcorn pasta bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: british
Ingredients: 600 g rigatoni; 50 g butter; 50 g plain flour; 600 ml milk; 250 g cheddar, grated; 2 160g cans tuna in spring water, drained; 330 g canned sweetcorn, drained; 1 large handful parsley, chopped

A family-sized pasta bake with a bubbling cheddar topping.

600 g rigatoni
50 g butter
50 g plain flour
600 ml milk
250 g cheddar, grated
2 160g cans tuna in spring water, drained
330 g canned sweetcorn, drained
1 large handful parsley, chopped

Heat the oven to 180°C (160°C fan). Boil the pasta for 2 minutes less than the packet says, then drain.
Melt the butter in a saucepan, stir in the flour and cook for a minute. Add the milk a little at a time, whisking constantly, until you have a smooth, thick sauce. Take off the heat and stir in most of the cheddar.
Mix the pasta with the sauce, tuna, sweetcorn and parsley, and season. Spread into a baking dish, sprinkle with the remaining cheese and bake for 15–20 minutes, until golden and bubbling at the edges.

Inspired by Lulu Grimes’s recipe for Good Food · Photo: B.D.'s world, CC BY-SA 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Tuna_Casserole2.jpg)