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Tuna & Pasta Bake.  
Added on: 03-Sep-2006 Hits: 430
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Recipe Text:

Serves 2

150g Conchigle (pasta shells)
250g Tuna Chunks in brine (drained)
1 x 295g Tin of Cambell's Cream of Mushroom Soup
1 x small Tin of Sweetcorn
1 x small onion, chopped
100g Frozen Peas
40g Grated Cheese
25g Butter
45ml Milk


Method: Cook the Conchigle in salted water 12-14 minutes or until it is 'al dente'.
Meanwhile sauté the onion in the butter until softened (do not brown), add the soup, milk, sweetcorn, peas and bring to the boil. Add the tuna and drained pasta and season with freshly ground salt and pepper to taste. Transfer the ingredients from the pan into an oven proof dish and sprinkle the cheese over the top and place under a grill until the cheese starts to bubble and turn brown