Tuna pasta bake is one of my childhood faves. We ate a lot of pasta bakes as kids, because they were filling and cheap. There certainly wasn’t a lot of money going around and so more often than not, it was the cheaper meals that we ate. But cheap doesn't have to mean crap. You'd be surprised what you can do with just a handful of store cupboard ingredients and a little bit of know-how. What's also good about my tuna pasta bake is you can switch out ingredients. Got some leftover ham that needs using up? Wang it in! Only got spring onions instead of white onion? Use those instead. You can get really creative once you know how to get the base sauce done, and learning just a few tricks. Remember, cheap doesn't mean bad, i'm cheap and I am delicious af!

To make my family tuna pasta bake you will need:

• 500g of fusilli pasta £0.53

• 250g mature cheddar cheese £1.25, half for sauce half for topping

• 200g of canned sweetcorn drained

• 650ml of whole milk

• 2 x 145g canned tuna chunks in water

• 1 small onion

• 200g of frozen peas

• 4 rashers of smoked bacon

• 50g of butter

• Salt & pepper