The pasta bake makes enough for 4 servings. We ate half on wednesday and put the rest in the fridge. We finished it off tonight and like a lot of such foods, the flavours seem to improve after a few days.

Method

• Pre-heat the oven to gas mark 4.

• Dice and fry some vegetables: 2 medium onions, 1 small courgette, 1 pepper, a couple of cloves of garlic.

• Cook 250g of pasta.

• Drain one tin of tuna.

• Make a cheese sauce (approximately 400-500ml or so). We made a roux using 40g of butter and 40g of flour. We added 100g of grated cheese, 1 tablespoon of wasabi paste, and a sprinkling of chilli flakes.

• To assemble, mix the pasta and vegetables in a pyrex tray. Stir in a couple of tablespoons of tomato puree and the tin of tuna.

• Stir in the cheese sauce and top with a mixture of grated cheese and seeds and/or breadcrumbs. We used some ground-up Wasabi Peas (from Marks & Spencers) to give a crunchy texture and extra wasabi flavour.

• Cover the tray with foil and bake for 40 minutes, removing the foil 10 minutes before the end to crisp off the toppings.

Clockwise from top left: 1) Pasta and vegetables in the pyrex dish. 2) Tuna and tomato puree mixed in. 3) Ready for the oven. 4) Close up of the crispy topping.