For a creamy Tuna & Mushroom Pasta Bake you'll need:
200g pasta shells
300g can condensed cream of mushroom soup
120ml milk
200g can tuna in brine, drained and flaked
200g can sweetcorn, drained and rinsed
1 onion, finely chopped
1 red pepper, cored and finely chopped
4 tbsp flat-leaf parsley, chopped
1 pinch chilli powder (optional)
115g grated cheddar cheese
1 pinch salt
1 pinch black pepper, freshly ground
Total time required: 50 minutesPreparation time: 10 minutes
Cooking time: 40 minutes
Directions:
- Bring a large saucepan of salted water to the boil over a high heat. Add the pasta, stir and cook according to package directions.
- Meanwhile, preheat the oven to 220°C (Gas mark 7) and grease a 1.5 litre ovenproof serving dish.
- Drain the pasta and set it aside. Heat the mushroom soup and milk over a low heat in the same saucepan. Add the tuna, sweetcorn, onion, pepper, parsley, chilli powder and half of the cheese and stir. Once the soup is heated, stir in the cooked pasta. Season to taste with salt and pepper.
- Tip the mixture into the prepared dish and smooth the top. Sprinkle with the remaining cheese. Place the dish in the oven and bake for 30–35 minutes, or until the top is golden brown. Serve hot, straight from the dish.
- or else....
Have an onion, mushrooms, milk, tuna, grated cheese and of course pasta at hand. Buy one sachet Schwartz Tuna & Mushroom Pasta Bake Recipe Mix and cook as directed on back of packet. Serve and enjoy. Easy-peasy!
