We love the creamy sauce and crisp topping on this family favourite.
- Preheat oven to 180°C. Place the bread, orange rind, half the parsley and half the parmesan in the bowl of a food processor and process until coarsely chopped.
- Cook the pasta following packet directions. Drain.
- Meanwhile, to make the white sauce, melt the dairy spread in a saucepan over medium heat. Stir in the flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly with a wooden spoon, until sauce boils and thickens. Remove from heat. Stir in yoghurt and cheddar.
- Place the cornflour in a jug. Gradually stir in the stock, wine and orange juice.
- Heat oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the stock mixture. Cook, stirring, for 3 minutes or until sauce thickens.
- Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L (6-cup capacity) ovenproof dish. Top with the breadcrumb mixture and remaining parmesan. Bake for 30 minutes or until golden. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set