14 oz rigatoni pasta
3 tbsp butter
1 onion peeled and chopped finely
⅓ all-purpose flour
2 ½ cups milk
2 ½ packed cups sharp cheddar grated
¼ tsp salt
¼ tsp pepper
11 oz canned albacore tuna, drained and flaked
11.5 oz canned sweetcorn drained
1 cup frozen peas
chopped parsley to serve
- Heat oven to 350.
- Boil a large pan of water, add the pasta and cook for 10 minutes.
- While pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft.
- Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes.
- Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in.
- Once all the milk is incorporated, continue to heat, stirring until the sauce thickens.
- Stir in ⅔ of the cheese until melted. Season with the salt and pepper.
- Drain the pasta and pour into a 8x11 inch baking dish. Over the pasta pour the white sauce, then add the tuna, sweetcorn, and frozen peas.
- Mix together, then sprinkle on the remaining cheese.
- Bake in the oven for 15-20 mins until the cheese is golden brown.
- Top with a sprinkling of parsley before serving.
To make ahead, prepare as instructed, cover with foil, and refrigerate for up to two days. Take out of the refrigerator an hour before you want to cook it. Leaving foil on, cook at 375 for 10 minutes. Remove foil and continue to cook for another 20-25 minutes. Check that it’s piping hot in the middle before serving.
To freeze, prepare as instructed, cover with foil and then plastic wrap before freezing. Thaw in refrigerator and follow directions above for refrigerated casserole.
recipe credit: Nicky Corbishley
