Tuna Pasta Bake

Ingredients

• 320g tinned tuna in water, drained
• 100g frozen peas, thawed
• 1 onion, finely chopped
• 1 tbsp olive oil
• 300g dried penne
• 150g sweetcorn
• 40g plain flour
• 50g fresh breadcrumbs
• 500ml milk, warmed
• 40g butter
• 200g mature cheddar, grated
• 1 tsp Dijon mustard
• 1 tsp lemon zest (optional)

Method

1. Preheat the oven to 200°C fan. Cook the penne in well-salted boiling water for 2 minutes less than the packet time so it stays firm — drain and set aside.
2. Heat the oil in a frying pan and soften the onion for 6–8 minutes until sweet and translucent. Add the grated courgette and cook for another 3–4 minutes, stirring, until any moisture has cooked off and it has collapsed into the onion. Stir in the tuna, sweetcorn and peas, take off the heat and fold through the drained pasta.
3. Melt the butter in a saucepan, stir in the flour and cook for 1–2 minutes to form a pale roux. Gradually whisk in the warmed milk until smooth, then simmer for 3–4 minutes until glossy and thick enough to coat the back of a spoon.
4. Whisk the butternut squash purée into the sauce until completely smooth. Take off the heat and stir in most of the grated cheddar, the Dijon and the lemon zest if using. Season generously with salt and pepper — taste it, it should be sharp and savoury.
5. Pour the sauce over the pasta mixture and fold through until every piece is coated. Tip into a 2-litre ovenproof dish, scatter the remaining cheddar over the top, then the breadcrumbs.
6. Bake for 20–25 minutes until the top is deep golden and the edges are bubbling. Rest for 5 minutes so it firms up enough to spoon cleanly.