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Creamy tuna pasta bake

Name: Creamy tuna pasta bake
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6+
Ingredients: 450g macaroni, penne, rigatoni or other short pasta; 480ml milk, warmed; 25g plain flour; 25g butter; 1 tsp English mustard; 80g mature Cheddar, grated; 2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in brine); 200g cherry tomatoes, halved; 3 spring onions, chopped

mins

35

approx

6+

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Average rating: 5/5 from 2 reviews

Nutrition

INGREDIENTS

450g macaroni, penne, rigatoni or other short pasta

480ml milk, warmed

25g plain flour

25g butter

1 tsp English mustard

80g mature Cheddar, grated

2 x 110g tins of John West No Drain Fridge Pot Tuna Steak (in brine)

200g cherry tomatoes, halved

3 spring onions, chopped

Featuring

No Drain Fridge Pot Tuna Steak In Brine

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Step 1

Preheat the oven to 180˚C/160˚C fan/gas mark 4.Bring a large pan of salted water to the boil and cook the pasta for two minutes fewer than specified on the package instructions. Drain well.

Step 2

To make the sauce, melt the butter in a pan over a medium high heat. Stir in the flour and cook for 2-3 minutes, stirring.

Step 3

Gradually stir in the milk to create a thick, smooth sauce. Remove from the heat and stir in the mustard and half of the grated Cheddar. Stir for one minute to melt.

Step 4

Stir in the pasta along with the John West No Drain Tuna Steak, cherry tomatoes and spring onions. Season to taste.

Step 5

Transfer to a baking dish and top with the rest of the cheese. Bake for 15-20 minutes until the cheese on top is golden brown and the edges are bubbling. Allow your creamy tuna pasta bake to stand for 1-2 minutes, then serve with a green salad.

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