Tuna Pasta Bake

This recipe is from Best Recipes, but I have altered it to be low sodium.

Ingredients:

• 300 g pasta
• 40 g butter
• 2 tbs plain flour
• 2 tsps garlic
• 1 1/2 cups milk
• 2 tsp vegetable stock powder
• pepper
• 2 cups of Nimbin low sodium cheese
• 425 g can of tuna in springwater, no added sodium
• 1 carrot, grated
• 1 zucchini, grated
• ricecrumbs or polenta
• Optional: 1/2 can of no added salt corn kernals, mushroom or any other veges

Directions:

1. Preheat oven to 180C
2. Cook pasta according to directions
3. Melt butter in a saucepan and add garlic.  Cook for a minute.
4. Stir in flour and cook, stirring for one minute 
5. Remove from heat and gradually stir in milk
6. Heat until mixture simmers and thickens. Remove from heat, stir in stock powder and pepper and then 1½ cups of cheese.
7. Combine cheese sauce, tuna, drained pasta and mushrooms and place in a large casserole dish
8. Sprinkle with ricecrumbs or polenta and remaining ½ cup cheese
9. Bake for 25-30 minutes or until browned on top