Cheese twist pasta bake

Preheat the oven to 180°C fan. Heat the olive oil (3 tbsp) in a large saucepan and cook the onion (1) for 5-6 minutes, until soft. Season, then stir in the M&S Remarksable Value garlic (2 cloves) and sundried tomatoes (6) and cook for another minute.

Add the M&S Remarksable Value plain flour (3 tbsp) and cook for 1 minute, stirring. Slowly being to pour in the M&S Remarksable Value whole milk (750 ml), stirring as you go, until combined. Bring to the boil then reduce the heat and simmer, stirring, for 2-3minutes, until the sauce has thickened. Remove from the heat and stir in the petit pois (150 g) and M&S Cornish Cove mature cheddar cheese (150 g), reserving some for the top.

While you make the sauce, cook the rigatoni (500 g) according to pack instructions. Drain well and transfer to a large baking dish (Approx. 30x20cm).

Spoon in the sauce and stir until everything is well combined. Crumble over the M&S cheese twists (8) and reserved cheese then bake in the oven for 20mins until golden and bubbling. Serve sprinkled with the flat leaf parsley (2 tbsp) and M&S mixed leaf salad (as needed) on the side.