Tuna pasta bake
240 g, rigatoni
1 slice(s), (1 x 35g slice)
Light tasty cheese
1 cup(s), grated, grated, (120g)
Tuna, canned in springwater, drained
2 185g can, flaked
Frozen corn kernels
2 cup(s), (320g), thawed
3 individual, thinly sliced
Mixed salad leaves
6 cup(s), (180g)
1 medium, wedges to serve
1 x 3 second spray(s)
- Preheat oven to 200°C. Cook pasta in a large saucepan of boiling, salted water, following packet instructions. Reserve 100 ml of the pasta cooking water. Drain pasta.
- Meanwhile, process bread in a food processor to make breadcrumbs.
- To make sauce, whisk cornflour and milk in a large jug until smooth. Pour into a medium saucepan. Cook, stirring, over medium–high heat until mixture boils and thickens. Reduce heat and simmer, stirring, for 5 minutes or until sauce is thick enough to coat the back of a spoon. Remove from heat and stir in half the cheese. Season with salt and pepper.
- Stir pasta, tuna, corn and shallots into sauce. If it seems too thick, stir in a splash of reserved pasta water to loosen it. Pour mixture into a 2 litre (8 cup) capacity ovenproof dish. Combine remaining cheese with breadcrumbs and scatter over top. Lightly spray with oil. Bake for 15–20 minutes, until golden. Serve with salad leaves, drizzled with balsamic vinegar and lemon wedges on the side.