About the Recipe
A comforting and balanced meal, this pasta bake will earn its place on your weekly rotation. Makes lovely leftovers too!
Ingredients
1 tablespoon vegetable oil
1 medium onion, peeled and diced
1 red pepper, deseeded and diced
1 x 120g can tuna steak in water, drained
1 tablespoon dried mixed herbs
250g broccoli florets, blanched
150g frozen sweetcorn
250g wholegrain pasta, cooked according to the packet instructions
Pinch black pepper
For the sauce:
60g butter or unsaturated fat spread
60g plain flour
300g low salt hot vegetable stock
300ml semi-skimmed milk
For the topping:
30g wholemeal breadcrumbs
30g grated reduced-fat Cheddar cheese
Preparation
Preheat the oven to 190°C, 170°C fan, Gas Mark 5.
Heat the oil in a large pan and gently fry the onion and peppers for 5 minutes until softened.
Transfer to a large ovenproof dish and add the tuna, herbs, broccoli, sweetcorn, and pasta. Mix well.
Prepare the sauce, melt the butter or spread in a medium pan, add the flour and stir continuously for 2 minutes. Remove from the heat and gradually whisk in the stock and milk, whisking well to prevent any lumps forming.
Once all the liquid is added, return the pan to the heat and gently bring back to the boil. Stirring continuously, reduce the heat and simmer for 3-4 minutes, or until the sauce thickens, then remove from the heat. Season with black pepper.
Pour the sauce over the pasta bake ingredients and stir to combine. Sprinkle over the breadcrumbs and cheese.
Bake for 15-20 minutes or until the topping is bubbling and golden. Serve immediately.