Ingredients

• 200g/7oz dried short pasta shapes
• such as fusilli or penne
• 250g/9oz small frozen broccoli florets
• 40g/1½oz butter
• 40g/1½oz plain flour
• 600ml/20fl oz semi-skimmed milk
• 75g/2½oz mature cheddar
• salt and freshly ground black pepper
• 1 x 185g tinned tuna in water or brine
• drained
• 2 firm
• ripe tomatoes
• sliced (optional)

Directions

• Half-fill a large saucepan with water and bring it to the boil. Add the pasta
• return the water to the boil and cook according to the packet instructions until just tender. Just before the end of the cooking time
• add the frozen broccoli florets to the pan and cook with the pasta for the final 2-3 minutes
• until just tender.
• Meanwhile
• heat the butter
• flour and milk in a saucepan over a medium heat until the mixture is just bubbling
• whisking constantly with a balloon whisk until smooth and thickened to a roux.
• Continue to cook the roux for a further 2-3 minutes
• stirring constantly until it has thickened enough to coat the back of a spoon. Stir in half of the cheese until melted
• then season
• to taste
• with salt and freshly ground black pepper.
• Preheat the grill to its highest setting.
• Drain the pasta and broccoli in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and broccoli.
• Pour the cheese sauce over the pasta mixture
• then top with the sliced tomatoes
• if using. Sprinkle over the remaining cheese.
• Place the pasta bake under the hot grill for 4-5 minutes
• or until the cheese melts and starts to turn golden-brown. Serve immediately.