Ingredients:
8 slices of best back bacon
300 g pasta, shapes any
25 g butter
1 tablespoon olive oil
2 tablespoons plain flour
200 ml vegetable stock
200 ml milk
2 (185 g) cans chunk tuna, drained
75 g cheddar cheese, grated
50 g fresh breadcrumbs
salt and pepper
mixed herbs
Directions:
Preheat oven to 190c.
In a big pan cook the pasta as per packet with lightly salted water.
Melt the butter and oil in a saucepan and to it add the bacon chopped into pieces. Cook for 2 minutes. Stir in the flour and cook 2 more minutes; remove from the heat.
Gradually stir in the stock and milk, then return to the heat and cook, gently stirring all the time until the sauce thickens; season to taste.
Place the now cooked pasta in a shallow oven-proof dish and scatter the tuna on top. Toss lightly; pour over the sauce.
MMx together the breadcrumbs and grated cheese and scatter over the top. Add herbs either fresh or dried–less if using dried.
Bake in the oven for 20 minutes or until golden brown.
Servings: 4
Time preparation: 40 min.
Time total: 60 min.