Tuna pasta bake is a classic dish (Image: Getty)
This recipe comes from family run company . It is a quick and easy meal made with ingredients grabbed from the kitchen cupboard.
The dish serves four people and is the perfect family meal to enjoy; meaning cooks will be making the dish time and time again.
It is prepared in five minutes and in just 25 minutes, perfect for whipping up after a busy day at work.
Thankfully, it doesn’t require many ingredients or steps to follow.
The tuna is a hearty and filling and just what the doctor ordered at this time of year.
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Pasta is an affordable and versatile ingredient (Image: Getty)
How to make tuna pasta bake recipe
Ingredients:
- 360g pasta (we used Rigatoni)
- 250g broccoli, cut into small florets
- 25g butter
- 25g plain flour
- 400-500ml Milk
- 80g mature cheddar cheese, grated
- Salt and pepper
- Six cherry tomatoes, halved
- 425g can tuna in springwater, drained and flaked
- One x 200g can sweetcorn, rinsed, drained
- Two tbsp capers
- Half jar cocktail onions, drained and halved
- 120g mature cheddar, grated
- Two handfuls of breadcrumbs
- Flat-leaf parsley, to serve
Method:
Firstly, preheat oven to 210°C. Lightly grease a large ovenproof dish. Cook the pasta in a pan of salted boiling water until al dente (follow pack instructions for exact timings). For the last two minutes of cooking, add the small broccoli florets. Drain and set aside.
Whilst the pasta is cooking, make the cheese sauce. Melt the butter in a saucepan and stir in the flour and cook for one to two minutes. Gradually add in the milk, stirring continuously to avoid lumps.
Once all the milk is added, keep stirring and bring to a gentle boil. Reduce the heat and simmer gently for around five minutes. Season with salt and pepper. Remove from the heat. Stir in 80g of grated cheese, allowing it to melt in the sauce’s residual heat.Combine the pasta, broccoli, cheese sauce, tuna, tomatoes, capers, onions and corn in a large bowl and mix well. Sprinkle with the remaining 120g of cheddar and breadcrumbs. Bake for 15 minutes or until golden. Top with parsley and serve immediately.