Tuna Casserole

Tuna pasta bake is a quick, filling oven dish: creamy béchamel, tuna and vegetables, with a cheesy, golden brown top.

1. Preheat the oven to 180 °C. Cook the penne in salted water until half tender (2-3 minutes less than stated on the packet), then drain it.

2. For the béchamel melt the butter in a pot, sprinkle in the wheat flour, and fry it for a minute, stirring, then gradually, stirring constantly, pour in the milk, to get a lump-free, thickening sauce.

3. Stir the sliced button mushrooms, the green peas and the drained tuna into the sauce.

4. Add the pasta, salt and pepper it, then fill it into a buttered ovenproof dish.

5. Sprinkle it with the grated Trappista cheese, and at 180 °C bake it golden brown, in about 25-30 minutes.

Tip: After baking, let it rest for a few minutes before slicing – this way it does not run and can be portioned cleanly.