Super-easy tuna pasta bake

This creamy pasta dish is a classic for a reason: it’s budget-friendly, super tasty and versatile enough to mix and match ingredients every time you make it.

This version gives you a basic recipe that can be pimped up with plenty of tasty extras. Try adding different veggies, such as chopped broccoli, frozen peas, tinned corn or baby spinach – all of them!

Because this dish is so deliciously rich, try using reduced-fat milk and cheese to lighten the load a little, and serve it with a light garden salad. If you want to create a really crunchy topping, sprinkle breadcrumbs and parmesan cheese on top before you put it in the oven for a nice golden top!

Ingredients

• 300g dried macaroni pasta
• 40g butter
• 2 tbsp plain flour
• 2 cups reduced-fat milk
• 3/4 cup reduced-fat grated pizza cheese
• 425g can tuna in springwater, drained, flaked

Method

1. Preheat oven to 220°C. Lightly grease an overproof dish.
2. Cook pasta in medium saucepan of boiling, salted water, following packet directions.
3. Drain, reserving 1/4 cup cooking liquid. Return pasta to pan.
4. Melt butter in saucepan over medium heat. Add flour.
5. Cook, stirring, for one minute. Remove from heat.
6. Gradually stir in milk until combined. Return to heat.
7. Cook, stirring constantly, for three to four minutes. Remove from heat.
8. Stir in 1/4 cup cheese. Season with pepper.
9. Add to pasta with tuna and reserved liquid. Toss to combine.
10. Spoon mixture into prepared dish.
11. Sprinkle with remaining cheese.
12. Bake for 12 to 15 minutes.