Description: Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn

Dietary Requirements: None

Cuisine: Mediterranean

Total Cooking Time: 50 mins

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Ingredients:

600g rigatoni

50g butter

50g plain flour

600ml milk

250g strong cheddar, grated

2 x 160g cans tuna steak in spring water, drained

330g can sweetcorn, drained

large handful chopped parsley

Directions:

Heat oven to 180C/fan 160C/gas 4.

Boil 600g rigatoni for 2 mins less time than stated on the pack.

To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.

Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.

Remove from the heat and stir in all but a handful of the 250g grated cheddar.

Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.

Transfer to a baking dish and top with the rest of the grated cheddar.

Bake for 15-20 mins until the cheese on top is golden and starting to brown.

Estimated Recipe Prices:

Note: Prices provided by Spoonacular from a variety of supermarkets and are estimates only.