Tuna Pasta Bake
found in Mains - Fish
 | 9 SPs |
Prep: 15 minutes
Cook: 35 minutes
Difficulty:
Moderate
This delicious pasta bake is a guaranteed winner with all the family. You can have it on the table in less than an hour, so it makes a great midweek meal.
Ingredients
- 350g rigatoni pasta
- 1 slice(s) malted bread
- 25g low-fat spread
- 25g flour (plain)
- 400ml skimmed milk
- 130g cheddar cheese (reduced fat), grated
- 320g tinned tuna, drained and flaked
- 340g sweetcorn
- 3 spring onions, trimmed and thinly sliced
- 8 sprays calorie controlled cooking spray
Directions
1
Preheat the water to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Bring a large pan of salted water to the boil and add the paste. Cook for 10-12 minutes until just al dente, you don't want it to be overcooked. Drain, reserving a little of the pasta water.
2
Meanwhile, blitz the bread in a food processor to make breadcrumbs.
3
Melt the spread in a large pan, stir in the flour and cook for 1 minute over a medium heat. Add a splash of the milk and stir to loosen the paste, then gradually stir in the rest of the milk using a wooden spoon. Cook for 5 minutes, stirring often, until the sauce is thick enough to coat the back of the spoon. Remove from the heat and stir in half the cheese. Season to taste.
4
Add the pasta, tuna, sweetcorn and spring onions to the sauce. If it seems too thick, add a splash of the reserved pasta water to loosen it. Pour the mixture into an ovenproof dish. Combine the remaining cheese with the breadcrumbs and scatter over the top. Mist the top with cooking spray, then bake for 15-20 minutes until golden. Serve with salad if desired.
