A creamy Tuna Pasta Bake with Peas made with rigatoni, a smooth white sauce, flaky tuna, sweet peas, and a golden cheesy topping.

400 g rigatoni pasta

50 g butter

50 g all purpose flour

600 ml warm whole milk

Sea salt and black pepper

Pinch of nutmeg

125 g Tillamook Sharp Cheddar, grated

125 g Cabot Shredded Parmesan, grated

220 g tuna fillets or canned tuna, drained and flaked

200 g frozen sweetcorn, drained

200 g frozen peas

Fresh parsley, chopped

1. Heat the oven to 180°C or gas mark 4.

2. Bring a large pot of salted water to a boil and cook rigatoni, draining it three minutes before the package time.

3. Melt butter in a saucepan, stir in flour to form a roux, keeping it pale.

4. Slowly pour in warm milk while whisking until the sauce thickens.

5. Season with salt, pepper, and nutmeg, then stir in two thirds of the cheddar and parmesan.

6. Drain pasta and place in a bowl with tuna, peas, and sweetcorn.

7. Stir in half of the white sauce and mix gently.

8. Transfer to a 6×8 inch baking dish and top with remaining sauce.

9. Sprinkle the rest of the cheddar and parmesan.

10. Bake for 15 to 20 minutes until golden, adding extra time under the broiler if desired.

The dish freezes well in freezer safe containers for up to one month.

Reheat in a hot oven for the best texture.

Store leftovers in an airtight container in the refrigerator for up to two or three days.