Tuna and Sweetcorn Pasta Bake

Instructions

1. 1

   Heat the oven to 200°C (180°C fan/400°F) and get out a 2.5-litre baking dish. Grate the cheddar. Drain the tuna, measure out 320 g of drained fish and break it into flakes.

2. 2

   Bring the water to a boil in a large saucepan with half the salt. Add the pasta and cook for 2 minutes less than the packet instructions, adding the frozen sweetcorn for the final 2 minutes. Drain well.

3. 3

   Meanwhile, melt the butter in a second saucepan over medium-low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then bring to a gentle simmer and cook for 4–5 minutes, stirring frequently, until the sauce lightly coats a spoon.

4. 4

   Remove the sauce from the heat and stir in 80 g of the cheddar, the remaining salt and all the black pepper until the cheese melts.

5. 5

   Return the drained pasta and sweetcorn to the large saucepan. Gently fold in the tuna and cheese sauce, then transfer to the baking dish. Scatter the remaining 40 g cheddar evenly over the top.

6. 6

   Bake for 20–25 minutes, until golden, bubbling and hot throughout, with the centre reaching 74°C (165°F). Rest for 5 minutes before dividing into four portions.