Ingredients
Scale
- 14 ounces rigatoni pasta
- 3 tablespoons butter
- 1 onion, finely chopped
- 1/3 cup plain flour (all-purpose)
- 2 1/2 cups milk
- 2 1/2 cups strong cheddar cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces canned tuna, drained and flaked
- 12 ounces canned sweetcorn, drained
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley
Instructions
- Boil the Pasta: In a large pot of salted water, cook the rigatoni until just al dente. Drain and set aside.
- Make the Cheese Sauce: Melt butter in a saucepan over medium heat. Stir in flour and cook for about one minute until lightly golden. Gradually whisk in milk until smooth and creamy.
- Combine Everything: In a large bowl, mix cooked rigatoni with cheese sauce, flaked tuna, sweetcorn, peas, and parsley. Season with salt and pepper.
- Assemble the Bake: Pour mixture into a greased baking dish and sprinkle remaining cheddar cheese on top.
- Bake It: Preheat oven to 180°C (350°F) and bake for 15–20 minutes until bubbly and golden.
- Prep Time: 25 minutes
- Cook Time: 15–20 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg