Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Prep:10 mins
Serves 6
600g rigatoni50g butter50g plain flour600ml milk250g strong cheddar, grated2 x 160g cans tuna steak in spring water, drained330g can sweetcorn, drainedlarge handful chopped parsley
STEP 1Heat oven to 180C/fan 160C/gas 4.STEP 2Boil 600g rigatoni for 2 mins less time than stated on the pack.STEP 3To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.STEP 4Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.STEP 5Remove from the heat and stir in all but a handful of the 250g grated cheddar.STEP 6Drain 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 7Transfer to a baking dish and top with the rest of the grated cheddar.STEP 8Bake for 15-20 mins until the cheese on top is golden and starting to brown.
