TUNA PASTA BAKE
400 g rigatoni pasta
3 tablespoons butter
2 onions, peeled and chopped finely
50 g plain flour
600 ml milk
250 g strong cheddar, grated
salt and pepper
320 g canned tuna, drained and flaked
330 g canned sweetcorn, drained
150 g frozen peas
large handful chopped parsley
Heat oven to 180ºC.
In a large boiling pot of water, add the pasta and cook for 10 minutes.
While the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on medium heat for 6 – 8 minutes until the onions are very soft.
Turn up the heat and stir in the flour. Cook for 1 – 2 minutes.
Slowly add in the milk, using a whisk to stir it.
Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens.
Then stir in 2/3 of the cheese until melted.
Season with salt and black pepper if required (the cheese is quite salty though).
Drain the pasta and pour into a 20 x 30 cm baking dish.
Pour over the white sauce, then add the tuna, sweetcorn, peas and parsley.
Mix together, then sprinkle on the remaining cheese
Bake in the oven for 15 – 20 mins until the cheese is golden brown. Top with 1 teaspoon parsley before serving.
Recipe: Amanda Conradie
