Tuna and Sweetcorn Shells |
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Prep Time: 10 Minutes Cook Time: 21 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Tuna and Sweetcorn Shells Ingredients:
200 g pasta |
50 g butter |
50 g flour |
1 pinch cayenne |
600 ml milk |
6 sun-dried tomatoes |
100 g cheese |
396 g tuna |
326 g sweetcorn |
100 g peas |
Directions:
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 1 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 sun-dried 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.
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