| Tuna & Pasta Bake by kat30 |
| Serves: 6 |
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| Ingredients: |
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200g Pasta Shells
300g condensed cream of mushroom soup
120ml milk
200g can tuna in brine, drained and flaked
200g sweetcorn, drained
1 onion, finely chopped
1 red pepper, cored and finely chopped
4 tbsp chopped flat leaf parsley
115g cheddar cheese, grated
Salt & pepper to season. |
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| Method: |
1. Cook the pasta for 2 minutes less than the time specified on the packet.
2. Meanwhile, preheat the oven to 220c (gas mark 7) and grease a 1.5 litre ovenproof serving dish.
3. 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, half of the cheese and stir. Once the soup is heated, stir in the cooked pasta. Season to taste with salt and pepper.
4. 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 with garlic bread and salad. |
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| Tip: |
| For a variation you can replace the tuna with 200g cooked chicken breasts, chopped and mixed in before the cooked pasta. |
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| Prep Time: 10 mins |
| Cook Time: 35 mins |
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