How to Make the Ultimate Tuna Pasta Bake
This is a great recipe for using up any leftover vegetables
- 360g pasta (we used Rigatoni)
- 250g broccoli, cut into small florets
- 25g butter
- 25g plain flour
- 400–500ml milk
- 80g mature cheddar cheese, grated
- salt and pepper
- 6 cherry tomatoes, halved
- 425g can tuna in spring water, drained and flaked
- 1 x 200g can sweetcorn, rinsed, drained
- 2 tbsp opies capers
- ½ jar Opies cocktail onions, drained and halved
- 120g mature cheddar, grated
- 2 handfuls of breadcrumbs
- Flat-leaf parsley, to serve
Preheat oven to 210C. Lightly grease a large ovenproof dish.
Cook the pasta in a pan of salted boiling water until al dente (follow pack instructions for exact timings). For the last two minutes of cooking, adding the small broccoli florets. Drain and set aside.
Whilst the pasta is cooking, make the cheese sauce. Melt the butter in a saucepan and stir in the flour and cook for one to two minutes. Gradually add in the milk, stirring continuously to avoid lumps. Once all the milk is added, keep stirring and bring to a gentle boil.
Reduce the heat and simmer gently for around five minutes. Season with salt and pepper. Remove from the heat. Stir in 80g of grated cheese allowing it to melt in the sauce’s residual heat.
Combine the pasta, broccoli, cheese sauce, tuna, tomatoes, capers, onions and corn in a large bowl and mix well. Sprinkle with the remaining 120g of cheddar and breadcrumbs.
Bake for 15 mins or until golden. Top with parsley and serve immediately.
Where to Buy:
The Opies range can be found in most major supermarkets. Alternatively, buy online bennettopie.com
Allergens: Gluten, egg, dairy, fish
