Ingredients (serves 4)

  • 400g dry white conchiglie pasta

  • 1 medium white onion, finely chopped

  • 6 medium cup mushrooms, sliced

  • ½ a red pepper, finely chopped

  • Knob of butter

  • 370g tinned tuna

  • 500ml condensed cream of mushroom soup

  • 210g petit pois

  • 300g mature cheddar, finely grated

  • 225g lightly salted crisps



  • Preheat the oven to 180oC fan assisted.

  • Boil the pasta in lightly salted and oiled water until cooked to your liking, then drain, rinse and set to one side.

  • Sauté the onion, mushrooms and pepper in butter until tender.

  • Flake the tuna with a fork in a large bowl, then add the soup, sautéed vegetables, peas and pasta and mix.

  • Place this into a deep casserole dish, then cover with cheese and then toss the crisps on top.

  • Bake for around 20 minutes, or until golden on top, then serve.