Tuna and Pasta Bake

Tuna and Pasta Bake
Serves four

185g Tuna flakes
250g Pasta (bows, tubes, twists etc)
2 medium carrots (cut into small chunks)
1 stick celery (optional) (cut into small chunks)
1 medium onion (cut into small chunks)
1oz sweetcorn
400g chopped tomatoes
50g margarine/butter
50g plain flour
100g cheese (grated)
500ml warm milk
Salt and pepper to taste

Cook pasta in boiling salted water until tender but not overcooked.

Meanwhile fry off the carrot, onion and celery in a little oil until tender, add tomatoes and sweetcorn, salt and pepper to taste, cook until carrots are tender, turn heat off.

Meanwhile melt margarine/butter in a saucepan, add flour and cook for a few minutes or until it looks like a sandy texture but keep the mixture moving as it will burn, add the milk a little at a time, stirring all the time, turn heat down and add half the grated cheese, stir until melted, salt and pepper to taste, turn heat off.

Drain pasta, rinse with boiled water and drain again, put drained pasta into ovenproof dish, flake tuna over pasta, pour tomato sauce over and mix lightly, pour cheese sauce over covering all the pasta, sprinkle with remainder of the grated cheese, cook in oven (gas mark 4, 180c) for about 30 minutes until cheese bubbles and browns.