Cheesy Tuna & Sweetcorn Pasta Bake

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the tortiglioni to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the tortiglioni for 8-10 min or until cooked with a slight bite and once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Meanwhile, peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with 30g [60g] butter over a medium heat

Once melted, add the chopped onion and cook for 5-6 min or until softened

Meanwhile, drain the tuna

Drain the sweetcorn

Grate the cheddar cheese

Combine the grated cheddar with the panko breadcrumbs and grated Italian hard cheese in a small bowl – this is your cheesy topping

Once the onion has softened, add 30g [60g] flour to the pan and stir with a wooden spoon for 1 min or until the onion is fully coated in the flour

Gradually whisk 350ml [700ml] milk into the pan, a little at a time and cook for 5 min or until a smooth, thick sauce remains – this is your béchamel sauce

Add the Dijon mustard to the béchamel sauce with a generous pinch of salt and pepper

Add the drained tortiglioni to the béchamel sauce with the drained tuna and sweetcorn

Add a splash of starchy pasta water and give everything a good mix up – this is your pasta mixture

Tip: add enough water so that it feels saucy, as this will continue to thicken in the oven!

Transfer the pasta mixture to an oven-proof dish and sprinkle over the cheesy topping

Put the dish in the oven for 15 min or until bubbling and golden

Wash then shred the red gem[s] finely

Meanwhile, combine the balsamic vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing