Recipe of the Week Every Saturday we share a recipe worth trying. Creamy Tuna Mornay Pasta BakeServes 4-6 · 40 minutes This economical weeknight favourite brings back memories of family dinners. It's perfect for using up pantry staples and can easily be doubled to feed a crowd or provide leftovers. 375g pasta shells or macaroni, 2 x 425g cans tuna in springwater, drained, 60g butter, ⅓ cup plain flour, 3 cups milk, 1½ cups grated tasty cheese, 1 cup frozen peas, ½ cup breadcrumbs, 2 tbsp chopped fresh parsley, Salt and pepper to taste Method 1. Cook pasta according to packet directions until just tender. Drain and return to pot. 2. Meanwhile, melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring constantly until sauce thickens—about 5 minutes. 3. Remove from heat and stir in 1 cup of cheese until melted. Season well with salt and pepper. 4. Add tuna, peas, and parsley to pasta, then pour over cheese sauce and mix gently. Transfer to a greased baking dish. 5. Combine remaining cheese with breadcrumbs and sprinkle over the top. Bake at 180°C for 20-25 minutes until golden and bubbling. 6. Serve with a simple green salad or steamed vegetables on the side. | 