Of course, a Warm Goat’s Cheese Salad won’t be a proper dinner for
so I made Tuna Pasta Bake.
- 250g pasta shapes (fusilli, penne or macaroni)
- 2 tbsp butter
- 2 tbsp plain flour
- 300ml cold milk
- 100g cheddar, grated
- 100g parmigiano reggiano, grated
- 1/2 medium onion, diced finely
- 1 can tuna, drained
- Preheat the oven to 180C.
- Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain.
- Meanwhile, for the sauce, melt the butter in a saucepan over a low heat, sauté the onions for a minute and stir in the flour with a wooden spoon or whisk. Cook for about one minute.
- Add in the cold milk, stirring until smooth. Continue to cook until the mixture thickens enough to coat the back of the spoon. (*If you use cold milk, there won’t be any lumps)
- Remove the pan from the heat and stir in most of the cheese. Season, to taste, with salt and freshly ground black pepper. Stir in the tuna & cooked pasta into the sauce.
- Pour the mixture into an oven-proof dish/baking tray. 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.