Creamy Tuna Pasta Bake

Ingredients

• 8 oz rigatoni pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon minced garlic
• 2 cups whole milk
• 1 teaspoon ground mustard
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ¾ cup grated white cheddar cheese (divided)
• ½ cup parmesan cheese grated
• 10 oz canned albacore tuna (drained)
• ½ cup frozen peas
• ½ cup frozen corn
• Chopped parsley (to garnish)

Steps

1. 1

   Preheat the oven to 350 degrees F. Grease a rectangular baking dish and keep it aside.

2. 2

   Cook the pasta according to the package instruction minus 1 minute and keep it aside.

3. 3

   In a large dutch oven, add butter; once the butter is melted, sprinkle the flour and garlic. Cook for a minute.

4. 4

   Slowly whisk in the milk and cook until the sauce is smooth without any lumps and starts to thicken.

5. 5

   Season the sauce with ground mustard, salt, and pepper.

6. 6

   Add the cheeses; cheddar cheese (save ¼ cup for later use) and parmesan cheese and continue to cook until the cheese is melted.

7. 7

   To the creamy sauce, add the cooked pasta, canned tuna, peas, and frozen corn. Mix until the sauce is evenly coated.

8. 8

   Transfer them to the prepared baking dish and top the pasta with the remaining ¼ cup of cheese.

9. 9

   Bake them for 15-20 minutes until the cheeses are melted.

10. 10

    Once done, garnish the dish with fresh parsley.

11. 11

    Transfer the pasta to a bowl and serve while it is still warm.