Ingredients

• 300 gr Rigatoni Diamond
• 25 gr Diamond flour
• 300 ml of milk
• 125 gr minced pecorino
• 1 packet of tuna
• 165 gr sweet corn
• 1 handful of minced parsley

Preheat the oven to 180 degrees. Boil the pasta for 2 minutes less than the packaging instructions. To prepare the sauce, melt 25 gr of butter, add 25 gr of flour and cook for 1 min. Then add 300 ml of milk. Remove the pan from the heat and add the pecorino. Drain the pasta and combine with the sauce. Add the tuna, corn and parsley. Transfer the mixture to a pan where we will do the baking and bake for 15-20 minutes.