Tuna pasta bake recipe
 This classic tuna pasta bake recipe is a student favourite and is tasty enough for a midweek family meal too. This easy recipe will show you how to make a tuna pasta bake that's really flexible, so you can customise it to suit what's in your store cupboard. 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle50g/2oz butter50g/2oz plain flour600ml/20fl oz milk½ tsp mustard powder200g/7oz extra-mature cheddar, grated100g tin sweetcorn, drained100g/3½oz peas3 spring onions, sliced2 x 185g tins tuna in spring water, drained 600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle 50g/2oz butter 50g/2oz plain flour 600ml/20fl oz milk ½ tsp mustard powder 200g/7oz extra-mature cheddar, grated 100g tin sweetcorn, drained 100g/3½oz peas 3 spring onions, sliced 2 x 185g tins tuna in spring water, drained Method Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly. Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon. Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately. Bake for 15–20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately.