200g conchiglie pasta shells
Pinch of cayenne
600ml skimmed milk
6 sundried tomatoes in oil, drained and chopped
100g Red Leicester cheese, grated
400g Skipjack Tuna Steaks in Brine, drained
325g sweetcorn, drained
100g frozen peas
1. Preheat the oven to 190C/170C Fan/Gas 5. Grease an ovenproof dish and a sheet of foil large enough to cover it. Cook the pasta shells for 2 minutes less than instructed. Drain.
2. Melt the butter in a saucepan. Stir in the flour and cayenne. Cook, stirring, for one minute. Away from the heat, gradually whisk in the milk. Return to the heat and bring up to the boil, whisking all the time until thickened. Remove from the heat, add the sundried tomatoes and season.
3. Off the heat, add half the cheese and stir until melted.
4. Stir in the pasta, tuna, sweetcorn and peas, then put in the ovenproof dish. Sprinkle on the reserved cheese. Bake for 20 minutes until golden and the cheese is melted.
Calories - 644
Fat - 23.5g
Sat Fat - 12.6g