This is a delicious and perfect meal to feed the family, one that incorporates many healthy ingredients but yet is quick and easy to make. A few of the ingredients include button mushrooms, pasta, tuna, tomatoes, and breadcrumbs.

For the entire dish it will only take about twenty minutes, and making garlic bread to go on the side of this meal is a great idea. This recipe actually originated from Italy but is now popular all around North America. The kids love it and it is great for storing and reheating later on for lunches or even fried in a pan with eggs for breakfast.

Ingredients (Serves 4)

• 225 g tricolor pasta shapes
• 1 tbsp vegetable oil
• 1 bunch spring onions, trimmed and chopped
• 175 g button mushrooms, sliced
• 400 g can tuna in brine, drained and flaked
• 175 g peeled prawns, thawed if frozen
• 2 tbsp cornflour
• 425 ml skimmed milk
• 4 medium tomatoes, sliced thinly
• 25 g fresh breadcrumbs
• 25 g reduced fat Cheddar cheese, grated
• salt and pepper

1. Preheat the oven to 190°C. Bring a large pan of water to the boil and cook the pasta according to the instructions on the packet. Drain well.
2. Heat the oil in a frying pan and fry all but a handful of the spring onions and all of the mushrooms, stirring, for 4 to 5 minutes until softened.
3. Place the cooked pasta in a bowl and mix in the spring onions, mushrooms, tuna and prawns. Set aside until required.
4. Blend the cornflour with a little milk to make a paste. Pour the remaining milk into a saucepan and stir in the paste. Heat, stirring, until the sauce begins to thicken. Season well.
5. Pour the sauce over the pasta mixture and stir until well combined. Transfer to the base of an ovenproof gratin dish and place on a baking sheet.
6. Arrange the tomato slices over the pasta and sprinkle with the breadcrumbs and cheese. Bake for 25 to 30 minutes. Sprinkle with the reserved spring onions.

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