Phil Vickery: A great family meal pleaser of tuna spinach sweetcorn pasta bake.

• Servings: 4-6 persons
• Preparation time: 20 minutes
• Cooking time: 25 minutes

Ingredients
250g raw fussili pasta
30g butter
1 onion, peeled and finely chopped
2 heaped tbsp plain flour
700mls milk
1 tbsp anchovy essence
cracked black pepper
2 x 200g cans tuna, in oil opened and drained well
100g roughly grated strong Cheddar
50g bag spinach, blanched, refreshed and squeezed out well
4 tbsp fresh basil roughly chopped
1 x185g can sweetcorn, well drained
2 -3 large beef tomatoes

Ingredients

1. Pre heat the oven to 200°C gas 6.

2. Cook the pasta in plenty of salted boiling water, then really drain well.

3. Next, heat the butter, add the onion and cook for 2-3 minutes, with no colour.

4. Add the flour and really coat well.

5. Add the milk, then whisk well, and stir to the boil, the sauce will thicken nicely.

6. Add the anchovy essence & black pepper and mix well.

7. Add to the sauce the tuna, half the Cheddar, spinach, basil and sweetcorn and really mix well.

8. Spoon into a large baking dish, the top with sliced beef tomatoes, overlapping well and the rest of the cheese.

9. Bake in the pre heated oven until the cheese is nicely browned, serve with garlic bread.