Easy tuna pasta bake

british italian calcium canned fish cheap children everyday family family favourite italian kids cooking midweek supper pasta shapes pasta tubes penne thrifty

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Source

Ingredients

400g fusilli pasta

100g frozen pea

50g butter

50g plain flour

600ml milk

1 tsp Dijon mustard

2 x 195g cans tuna , drained

4 spring onions , sliced

198g can sweetcorn , drained

100g cheddar , grated

Method

Bring a pan of water to the boil. Add the pasta and cook, following pack instructions, until tender. Add the peas for the final 3 mins cooking time.

Meanwhile, melt the butter in a pan over a medium heat. Stir in the flour and cook for 2 mins. Add the milk, whisking constantly, then slowly bring to the boil, stirring often, until sauce thickens. Remove from the heat, add the mustard and season well.

Heat the grill to medium. Drain the pasta and peas, then return to the pan and stir in the tuna, spring onions, sweetcorn and sauce. Tip into a shallow baking dish, top with the cheddar and cook under the grill for 5 mins or until golden and bubbling.