Veggie-Recipe.com

Tuna and Pasta Bake

Ingredients

250g Pasta (Shells, Spirals, etc)
1 x 200g Can Tuna Fish, drained
1 x 150g Can Sweetcorn, or a mug of frozen
1 x Can of chopped tomatoes
100g Cheddar cheese, grated

For the White Sauce:
50g butter
50g plain flour
500ml milk

Mixed herbs
Seasoning

Method

Preheat oven to 200c, gas mark 6.

Boil the pasta for 10 minutes (check the packet), until tender and drain.

Make the sauce; melt the butter in a saucepan. Add the flour and stir into a paste. Gradually add the milk, stirring constantly.

The trick with béchamel sauce is to let the flour and butter paste cook a little first, keep moving it around so it doesn't burn, and as the colour gets whiter and whiter, it's ready for the milk.

Add the milk a little a time, just a drop and mix it in, especially at the beginning. If you add too much milk in the early steps, you're guaranteed lumps.

The sauce will become thick. Reduce the heat, and allow to simmer for 2 minutes or so, letting the flour cook out.

Add seasoning and mixed herbs, if desired.

Add the pasta, tuna and sweetcorn to the sauce. Stir the mixture together. Really mix them up.

Spread the chopped tomatoes over the bottom od a suitable baking dish.

Then add the past mixture to the dish.

Sprinkle the grated cheese over the top.

Bake for 20 minutes, until golden brown.

You can lay a few slices of tomato across the top for a little decoration.

Very easy, and a big hit with my kids