200g/7oz gluten free short pasta shapes, such as fusilli or penne
250g/9oz sliced zucchini
40g/1½oz lactose free butter
40g/1½oz gluten free plain flour
600ml/20fl oz lactose free milk
75g/2½oz mature cheddar
2 tbsp gluten free breadcrumbs
2 tbsp grated Parmesan
salt and freshly ground black pepper
1 x 185g tin tuna chunks
Half-fill a large saucepan with water and bring it to the boil. Add the gluten free pasta, return the water to the boil and cook according to the packet instructions until just tender.
Meanwhile, heat the lactose free butter, gluten free flour and lactose free milk in a saucepan over a medium heat until the mixture is just bubbling, whisking constantly with a balloon whisk until smooth and thickened to a roux.
Continue to cook the roux for a further 2-3 minutes, stirring constantly until it has thickened enough to coat the back of a spoon.
Stir in half of the cheese until melted, then season, to taste, with salt and freshly ground black pepper.
Slice the zucchini, then heat a pan with some olive oil. When hot, quickly fry the zucchini until just tender. Set aside.
Preheat the grill to its highest setting. Drain the gluten free pasta in a large colander and transfer to a pre-warmed shallow ovenproof dish (a lasagne dish is ideal). Flake the tuna on top of the pasta and zucchini.
Pour the cheese sauce over the gluten free pasta mixture. Sprinkle over the remaining cheese, Parmesan and gluten free breadcrumbs..
Place the pasta bake under the hot grill for 4-5 minutes, or until the cheese melts and starts to turn golden-brown. Serve immediately.