Tuna Pasta Bake with Mushrooms

Introduction & method

I think I got this recipe from the back of a packet of pasta shells - I've certainly never seen it on any menu or in any cookbook - but it seems that lots of people do something similar, so I thought it was worth putting my version out there.

Cook the Pasta

Bring some salted water to the boil in a medium-sized saucepan. When it's at a rolling boil, add your pasta shells. Cook for the time mentioned on the packet - typically 10-12 minutes.

Make the Sauce

Peel and chop your onion into smallish bits. Wash your mushrooms, trim and discard the grubby ends from the stems, quarter the caps - or just halve them if they are small. Heat some oil in a heavy frying pan. Sauté the onions - just soften them a bit, don't brown them. Then add the mushrooms. Stir ocassionally until the mushrooms are browned all over. Add the mushroom soup, oregano and pepper. If your tuna is in oil, drain it well, break it into chunks or flakes, and add to the sauce. Let it simmer until the pasta is cooked. Drain the pasta and add to the pan. Stir well, then add a squirt of lemon juice. Taste for seasoning, then pour it into a heatproof casserole dish. Sprinkle grated cheese on top.

Bake the Bake!

You need your oven preheated to 180°C (356°F) for a fan oven, 200°C (392°F) for a conventional one. Or Gas Mark 6. Bake the bake for about 20 minutes, until the cheese is golden and bubbling.