1 litre cold water
250g grated mature cheddar cheese
1kg cooked gluten free rigatoni or penné pasta
500g drained tuna chunks
500g drained sweetcorn kernels
250g blanched broccoli florets
2tbsp chopped mix herbs (parsley, dill and chives)
150g gluten free breadcrumbs Salt and pepper, for seasoning
1. Preheat the oven to 180c.
3. Cook for a few minutes, then remove from the heat and stir through the cheddar cheese.
4. Mix with the pasta, tuna, sweetcorn, broccoli and herbs, season to taste.
5. Transfer to a baking dish and sprinkle on the breadcrumbs, bake for 30 minutes or until the crust is golden brown and the centre is piping hot.