Tuna pasta bake
White pasta, dry
350 g, rigatoni
WW Soft Malted Danish Bread
Low Fat Spread
Plain White Flour
Half Fat Cheddar Cheese
130 g, grated
Tuna in spring water, drained
2 can(s), and flaked (2 x 160g tins)
Sweetcorn, canned, drained
285 g, 340g tin, drained
3 medium, trimmed and thinly sliced
Calorie controlled cooking spray
6 portion(s), to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of salted water to the boil and add the pasta. 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.
- Meanwhile, blitz the bread in a food processor to make breadcrumbs.
- 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.
- 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 a 2-litre 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 the salad leaves.