You can use whatever pasta you like, but the tricolour varieties will give the most colourful results.
225 g (8 oz) tricolour pasta shapes
1 tbsp vegetable oil
175 g (6 oz) button mushrooms, sliced
1 bunch spring onions (scallions), trimmed and chopped
400 g (14 oz) can tuna in brine, drained and flaked
175 g (6 oz) peeled prawns (shrimp), thawed if frozen
2 tbsp cornflour (cornstarch)
425 ml (15 fl oz) 1 3/4 cups skimmed milk
4 medium tomatoes, sliced thinly
25 g (1 oz) fresh breadcrumbs
25 g (1 oz) reduced-fat Cheddar cheese, grated
salt and pepper
1. Preheat the oven to 190°C/375°F/Gas Mark 5. Bring a large saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well.
2. Meanwhile, heat the vegetable oil in a frying pan (skillet) and fry the mushrooms and all but a handful of the spring onions (scallions) for 4 - 5 minutes until softened.
3. Place the cooked pasta in a bowl and mix in the spring onions (scallions), mushrooms, tuna and prawns (shrimp).
4. Blend the cornflour (cornstarch) 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. Add the sauce to the pasta mixture and mix well. Transfer to an ovenproof gratin dish and place on a baking tray (cookie sheet).
5. Arrange the tomato slices over the pasta and sprinkle with the breadcrumbs and cheese. Bake for 25 - 30 minutes until golden. Serve sprinkled with the reserved spring onions (scallions) and accompanied with bread and salad.
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