Tuna and Roasted Vegetable Pasta Bake
1 tbsp olive oil
1 white onion, diced
1 carrot, peeled and diced
1 red pepper, seeded and diced
1 sprig rosemary, finely chopped
Salt and pepper
35g plain flour
300ml skimmed milk
90g cheddar, grated
1 tbsp fresh parsley
1 clove garlic, very finely chopped
2 x 160g Princes tin tuna chunks in sunflower oil, drained
Salt and pepper to taste
1 tbsp golden breadcrumbs
1) Preheat an oven to 200C. Put the onion, carrot, pepper, rosemary, olive oil and salt and pepper in a roasting tray, and roast this for 40 minutes. Remove from the oven and set aside.
2) Bring a pan of salted water to the boil. Cook the penne according to packet instructions, drain and set aside. In the same saucepan, melt the butter, add the flour, and gradually add the milk (forming a basic white sauce).
3) Add half of the grated cheese, reserved roasted vegetables, cooked penne, parsley, garlic, and tuna, and stir in until everything is well combined. Season to taste, and pour this mixture into an oven-proof dish.
4) Top with the other half of cheddar, and the breadcrumbs, and bake in the oven for 15 minutes. Put under a hot grill for about 5 minutes, until the top has become golden, and serve!