Add 300 g Pasta to a pan of boiling water and cook for a few minutes less than the packet instructions - so around 7-9 minutes.
Meanwhile, heat 0.5 tablespoon Olive oil in a pan and gently cook the mushrooms until softened - about 5 minutes.
Make the cheese sauce. Preheat your oven to 180°C/160°C(fan)/400°F/Gas 6.
Drain the pasta and pour in the cheese sauce. Add 220 g Tuna, 300 g Sweetcorn and cooked mushrooms. Mix well.
Transfer the pasta to a baking dish. Sprinkle over 100 g Cheddar cheese. Put in the oven for 15-20 minutes until the cheese on top is golden and starting to brown. Serve with 5 g Fresh parsley.
Notes
This dish is a great opportunity to use leftover cheese or any vegetables you have that need using. So feel free to swap ingredients around.
Leftovers will keep in the fridge for a couple of days or in the freezer for up to 3 months.
To make this gluten free, use gluten free pasta.
If you cheese sauce is too thick, then you can thin it out with a little bit of milk.
Make sure you don't over mix the tuna, as you still want there to be some big chunks in there.
If you want the top of this pasta bake to go really crispy, then you can put it under the grill (broiler) for a couple of minutes.
Reserve a little of the pasta water to add to the sauce to make it nice and silky.
Make sure you don't fully cook the pasta, as it will cook a bit more in the oven and you don't want it going mushy.
Feel free to use different types of pasta if you already have some in your cupboard.
For a spicier version of this, you can add a pinch of red chilli flakes.