• 60g Butter
  • 250g Pasta, ideally fusilli, penne, rigatoni or macaroni
  • 50g Plain flour
  • 500ml Milk
  • 200g Cheddar cheese, grated
  • 3tbsp Tomato passata
  • A pinch of mixed herbs
  • 260g canned tuna (in water, not brine)
  • 330g Tinned sweetcorn, drained
  • 1tbsp Parsley, chopped


  • STEP 1

    Pre-heat oven to 180C/350F/gas 4. Grease a baking or Pyrex dish with a little butter.

  • STEP 2

    Cook the pasta in boiling water according to packet instructions.

  • STEP 3

    Meanwhile, make the sauce by melting the butter in a tall saucepan. Remove from heat and stir in the flour. Place back on the stove and cook for 1 minute, taking care not to burn the mixture. Gradually whisk or stir in the milk and cook till the sauce thickens, for around 7-8 minutes. Stir constantly, or the sauce will stick or turn lumpy. When smooth and thickened, remove from heat and add most of cheese, reserving a good handful for the topping.

  • STEP 4

    Drain the pasta and run it under cold water to avoid it cooking further. In a bowl, mix the pasta with the white sauce, passata, herbs, tuna, sweetcorn and parsley. Top with the reserved grated cheese.

  • STEP 5

    Bake for 30 minutes or until the cheese on top is golden.

  • STEP 6

    *The pasta bake will be extremely hot on removing from the oven. Cool thoroughly before serving to a child.

    Serve with a green salad for adults, or chopped cucumber, peppers and cherry tomatoes for babies and toddlers. Always supervise children closely while eating salad, in case of choking.