Juicy pasta, tuna and mushroom casserole

Ingredients for 4 servings:

• 1 tbsp butter
• 1 tbsp flour
• 250 ml cream or milk
• 300 g spiral pasta or farfalle
• 2 cans of tuna in its own juice
• 2 cans of tomatoes
• 2 cans of mushrooms (or fresh ones)
• 200 g grated cheese, e.g. Gouda
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Preheat oven to approximately 200°C (top/bottom heat). Cook pasta until al dente, drain mushrooms and tuna (reserving the juice), and drain tomatoes. Combine pasta, tomato pieces, mushrooms, and tuna in a bowl. Season with salt and pepper. Transfer to a baking dish. Heat butter and make a roux with the flour. Deglaze with cream or milk and add some of the reserved tuna/mushroom liquid. Stir half of the grated cheese into the sauce. It should be creamy. Season and pour over the pasta mixture. Cover with the remaining cheese and bake in a preheated oven at 180-200°C (350-400°F) for approximately 30-40 minutes.