About this recipe:A lovely tuna pasta bake in a cheesy Mornay sauce, made with Cheddar cheese. Other cheeses would work well here, especially Gruyere. A fabulously quick dinner that has everything in one dish.
40g fusilli pasta
1 tablespoon butter
2 tablespoons plain flour
275g grated Cheddar cheese
150g frozen garden peas
170g frozen sweetcorn kernels
2 (170g) tins tuna, drained
1 pinch salt
60g dried breadcrumbs
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Method Prep:30min › Cook:20min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Bring a pot of lightly salted water to the boil. Add the pasta and cook until tender, about 8 minutes. Drain.
Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the flour until smooth. Gradually mix in milk so that no lumps form. Stir constantly until the mixture boils, then mix in half of the cheese. Add the peas, sweetcorn and pasta. Drain the tuna, leaving a small amount of liquid to keep it moist. Flake with a fork and stir into the cheese mixture. Transfer to a casserole dish and top with the remaining cheese. Sprinkle breadcrumbs over the cheese.
Bake for 20 minutes in the preheated oven, until sauce is bubbly and cheese is browned.