Creamy Tuna & Spinach Pasta Bake

Ingredients

• 400g Rigatoni or Fusilli Pasta
• 3 tbsp butter
• 1 onion, diced
• 1/3 cup plain flour
• 2 1/2 cups milk
• 2 1/2 cups cheddar cheese, grated
• pinch of salt
• pinch of pepper
• 425g Sandhurst Tuna in Brine, drained and flaked
• 1 large handful of Houston’s Baby Spinach
• 1 large handful of fresh parsley, chopped, plus 1tsp extra for serving.
• 1 tbsp Parmesan cheese, finely grated