Creamy Tuna Pasta Bake

Serves 4

250g dried pasta (any shape of your choice), cooked and drained
50g butter
1 Tbs plain flour
2 large cans of tuna
500mL milk
200g grated cheese
1/2 jar chargrilled red capsicum, drained and slice finely
150mL mayonnaise
2 onions, chopped and fried (to soften)
1 small can of sweetcorn, drained
3/4 cup frozen peas
2 tsp mustard
salt and pepper, to season
panko bread crumbs, to sprinkle for topping

1. Preheat your oven to 180C.
2. Heat the butter in a pan until melted and add the flour to thicken it. When mixed in well with a wooden spoon, gradually add the milk in parts to form a ‘béchamel’ type of sauce.
3. Remove from heat and add most of the cheese (save enough to sprinkle on the top at the end).
4. Add the mayonnaise and vegetables, season with salt and pepper.
5. Add the pasta and tuna to the mixture.
6. Spoon the mixture into the baking dish and cover with the remaining cheese. Sprinkle with panko.
7. Cook for approximately 20 minutes, or until the cheese is golden brown.