Image by Jeremy Simons
Ingredients (7)
- 375g dried large shell pasta
- 2 cups (250g) frozen peas and beans
- 1 bunch asparagus, trimmed, cut into 3cm pieces
- 2 tbsp cornflour
- 2 cups low-fat milk
- 1 cup grated Bega So Extra Light Tasty cheese
- 425g can tuna in springwater, drained, flaked
Method
- Step 1 Preheat oven to 220°C/200°C fan-forced.
- Step 2 Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender, adding peas, beans and asparagus in the last 4 minutes of cooking time (see note). Drain, reserving 1/2 cup cooking liquid. Return pasta mixture to pan.
- Step 3 Meanwhile, blend cornflour and 1/2 cup milk together in a jug. Place remaining milk in a saucepan. Bring to the boil. Whisk in cornflour mixture. Bring to the boil. Cook, stirring, for 1 minute, or until sauce thickens. Stir in half the cheese.
- Step 4 Add tuna and white sauce to pasta mixture. Stir to combine. Season with salt and pepper. Spoon into a greased 8-cup capacity baking dish. Sprinkle with remaining cheese. Bake for 20 minutes or until golden. Serve.