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Information

Course: main course
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: 4–6 servings
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Notes

Every cook should have a recipe for this quick one-dish meal, which is ideal at the end of a busy day. Good with hot garlic bread and a green salad on the side.

Ingredients

  • 8 oz (230g) pasta shells
  • One 10.75 oz (305g) can condensed cream of mushroom soup
  • I cup whole milk
  • One 6 oz (170g) can tuna fish in water, drained and flaked
  • I cup frozen corn, thawed
  • 1 onion, finely chopped
  • 1 small red bell pepper, cored, seeded, and finely chopped
  • 3 tbsp chopped parsley
  • Pinch of chili powder (optional)
  • 1 cup shredded Cheddar cheese
  • Salt and freshly ground black pepper

Directions

1. Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook for 2 minutes less than the time on the package instructions.

2. Meanwhile, preheat the oven to 425°F (220°C). Butter an ovenproof casserole.

3. Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot. Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper.

4. Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.

Variation

Chicken and Pasta Bake:Replace the tuna with 7oz (200g) cooked chicken breasts, chopped and mixed in before the cooked pasta.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

369kcal (18%)
206mg (21%)
15mg (26%)
86mcg RAE (3%)
407mg
54mg
20g
7g
2g
41g
33mg (11%)
871mg (36%)
6g (30%)
14g (21%)
2mg (9%)