Tuna and Pasta Bake

So after an eventful peanut butter banana sandwich for breakfast I decided that heck more carbs will do me some good. lol. After all I am pregnant..and so Pasta and tuna bake it is!

Honestly we don't eat too much pasta at home..and even if we do we go with either the wholemeal types, organic types or those gluten and wheat free types.

Ingredients:

• 300g dried organic penne pasta
• 40 g butter
• 2 tbs plain flour
• 2 cups full cream milk (I got the A2 brand)
• 3/4 cup mozarella cheese
• 425g can tuna in springwater, drained and flaked.

Method:

1. Preheat oven to 220C / 200C fan forced. Lightly grease an 8 cup capacity ovenproof dish. 
2. Cook pasta in a medium saucepan of boiling, salted water, following packet directions, until tender.
3. Drain, reserving 1/4 cup cooking liquid.
4. Return pasta to pan
5. Melt butter in a saucepan over medium heat. Then add flour. Cook, stirring for 1 minute or until bubbling.
6. Remove from heat. Gradually stir in milk until combined. Return to heat.
7. Cook, stirring constantly, for 3 to 4 minutes or until sauce boils and thickens. Remove from heat. Stir in 1/4 cup cheese. Season with pepper.
8. Add to pasta with tuna and reserved cooking liquid. Toss to combine. 
9. Spoon mixture into prepared dish. Sprinkle with remaining cheese.
10. Bake for 12 to 15 minutes or until cheese is melted and golden.
11. Serve