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:

1. STEP 1 Heat oven to 180C/fan 160C/gas 4.
2. STEP 2 Boil 600g rigatoni for 2 mins less time than stated on the pack.
3. STEP 3 To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
4. STEP 4 Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
5. STEP 5 Remove from the heat and stir in all but a handful of the 250g grated cheddar.
6. 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.
7. STEP 7 Transfer to a baking dish and top with the rest of the grated cheddar.
8. STEP 8 Bake for 15-20 mins until the cheese on top is golden and starting to brown.