Tuna Pasta Bake

Tuna is rich in protein, vitamin D and vitamin B12. This is a very tasty pasta dish which uses a can of tomato soup as my secret ingredient. You could make these in ramekin dishes so that you have individual portions in your freezer.

Hands-On Time: 10 minutes
Cooking Time: 40 minutes
Yield: 6 servings (suitable for freezing)

1/2 onion, peeled and finely chopped
2 tbsp butter
1 tablespoon corn flour
Half cup water
14 oz can of tomato soup
a pinch of mixed herbs
1 to 2 tbsp fresh chopped parsley
7 oz can of tuna, drained and flaked
a little freshly ground black pepper
2 cups fusilli pasta

White Sauce with Spinach:
1/2 onion, peeled and finely chopped
2 tbsp butter
2 level tbsp plain flour
One and a quarter cups milk
2 cups baby spinach, chopped

1 cup Cheddar cheese, grated, plus a little extra for the topping

1. Preheat the oven to 350 F. Cook the pasta in salted water until al dente, then drain and refresh in cold water to stop it from over cooking.
2. Melt the butter in a saucepan and sauté the onion until soft. Stir the corn flour into the water until dissolved, then add to the pan along with the tomato soup. Bring to a boil, add the herbs and then cook gently, stirring for five minutes. Mix in the flaked tuna and heat through. Season to taste.
3. For the cheese and spinach sauce, melt the butter in a saucepan and sauté the onion until transparent. Add the flour and continue stirring the mixture all the time. Gradually pour in the milk and keep stirring until the sauce is thickened and smooth. Add the chopped spinach and stir until wilted. Remove from the heat and stir in the grated cheese.
4. Grease a serving dish and add the tuna and tomato mixed with the pasta, and then the spinach sauce. Sprinkle with some grated Cheddar cheese and bake in the oven for 25 minutes until golden.