Shrimp Pasta Bake

Ingredients:

2 cups tricolor pasta shapes
1 tablespoon vegetable oil
2 1/2 cups sliced white mushrooms
1 bunch of scallions, trimmed and chopped
400 grams canned tuna in brine, drained and flaked
175 grams peeled shrimp, thawed if frozen
2 tablespoons cornstarch
2 cups skim milk (scant)
2 medium tomatoes, thinly sliced
1/2 cup fresh bread crumbs
1/4 cup reduced-fat grated cheddar cheese
salt and pepper

Procedure:

Bring a large pan of lightly salted water to a boil. Add the pasta, bring back to a boil, and cook for 8 to 10 minutes until tender, but still firm to the bite. Drain well. Meanwhile, heat the oil in a large skillet. Add the mushrooms and all but a handful of the scallions and cook over low heat, stirring occasionally, for 4 to 5 minutes until softened. Place the cook pasta in a bowl and stir in a mushroom mixture, tuna and shrimp. Blend the cornstarch in a little milk to make a paste. Pour the remaining milk into a pan and stir in the paste. Heat. stirring, until the sauce begins to thicken. Season to taste Stir the sauce into the pasta mixture. Transfer to a casserole and place on a cookie sheet. Arrange the tomato slices over the pasta and sprinkle with bread crumbs and cheese. Bake in a preheated oven, 375 degrees F., for 25 to 30 minutes until golden. Serve sprinkled with the reserved scallions and accompanied with bread and salad.