Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn – value: 37g of protein per serving
Preparation time: 10 mins
Cooking time: 40 mins
50g plain flour
250g strong cheddar , grated
2 x 160g cans tuna steak in spring water, drained
330g can sweetcorn , drained
large handful chopped parsley
Heat oven to 180C/fan 160C/gas 4. Boil the pasta for 2 mins less time than stated on the pack. To make the sauce, melt the butter in a saucepan and stir in the flour. Cook for 1 min, then gradually stir in the milk to make a thick white sauce. Remove from the heat and stir in all but a handful of cheese.
Drain the pasta, mix with the white sauce, tuna, sweetcorn and parsley, then season. Transfer to a baking dish and top with the rest of the grated cheese. Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Tip: Pasta Tubular pasta works best in bakes; as well as rigatoni you could use penne or macaroni.
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