Cheesy Tuna & Sweetcorn Pasta Bake

Ingredients

• 2 x 160g tins tuna in brine, drained and flaked
• 100g frozen peas (optional)
• 400g penne
• 150g tinned sweetcorn, drained
• 40g plain flour
• 600ml milk (warmed)
• 40g unsalted butter
• 1 tsp Dijon mustard
• 200g mature cheddar, grated
• 80g fresh breadcrumbs
• Salt and black pepper
• 30g grated Parmesan
• 1 lemon, zest and wedges to serve (optional)
• Crusty bread, to serve
• Green salad, to serve

Method

1. Heat the oven to 200°C fan / 220°C / gas 7. Cook the penne in well-salted boiling water for 2 minutes less than the pack time so it stays slightly firm to the bite; drain and return to the pan.
2. Melt the butter in a saucepan over medium heat, stir in the flour and cook for 1 minute until it smells biscuity, then whisk in the warm milk a ladle at a time until you have a thick, glossy sauce that coats the back of a spoon.
3. Whisk in the butternut purée and the Dijon until the sauce is smooth and uniform, then fold through three-quarters of the cheddar until melted and silky. Season generously with salt and plenty of black pepper.
4. Tip the tuna, sweetcorn and peas into the pasta, pour over the cheese sauce and fold everything together — it should look loose and saucy, not dry; the pasta will drink some of it in the oven.
5. Transfer to an ovenproof dish, scatter the remaining cheddar over the top, then toss the breadcrumbs with the Parmesan and lemon zest and sprinkle in an even layer to form the crust.
6. Bake for 20–25 minutes until the top is deeply golden and the edges are bubbling fiercely. Rest for 5 minutes before serving with lemon wedges, crusty bread and a sharp green salad.