Creamy Corn and Tuna Pasta Bake

Serves 8

Time 50 minutes

Ingredients

For the Bechamel

50g butter

2 heaped tbsp plain flour

3 cups milk

1 tbsp wholegrain mustard

1 cup grated mozzarella cheese

Other

1 tbsp olive oil

1 brown onion, diced

3 cloves garlic, finely chopped

4 x 25g tin tuna in olive oil, drained

1 x 400g tin corn kernels, drained

100g baby spinach

400g fusilloni, or 500g any short pasta such as penne, spiral or rigatoni

Good pinch of salt and pepper

2 cups grated mozzarella cheese

Method

Preheat oven to 200°C.

Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, add back to the pot and set aside.

While the pasta is cooking, make the bechamel. In a medium saucepan, add butter and place over medium heat. When butter has melted, stir in flour and cook for 1-2 minutes. Add milk 1 cup at a time, mixing well after each addition to prevent lumps. When all milk is added and you have a smooth, thick and creamy sauce turn off the heat and stir in mustard and mozzarella. Set aside.

In a small frying pan, over medium heat, add olive oil and fry onion for 3-4 minutes until soft. Add garlic and cook for 1 minute.

Add onion and garlic to the pasta in the pot, as well as the bechamel, tuna, corn, spinach and a good pinch of salt and pepper. Stir to mix well.

Spoon the pasta mixture into a large baking dish and sprinkle with grated mozzarella.

Bake in the oven for 25-30 minutes or until the cheese is golden.