From years of making it growing up… no recipe required.
1 package fresh pasta swirls, or half pound dry pasta- small elbows or shells work well
1 can cream of mushroom soup- an organic/low sodium version is best
1 can chunk light tuna, packed in water
1 tablespoon olive oil
2 tablespoons diced celery
1 small shallot finely diced
2 tablespoons shredded carrot
grated parm for topping
salt & pepper for seasoning
Put a large pot of water on to boil
Preheat oven to 350 degrees F
Heat olive oil in small saute pan, add celery & shallots stirring frequently until softened, 5-7 minutes.
Add to small bowl with carrots & tuna. Season with salt & pepper.
Cook pasta until just al dente. Since this will be going into the oven, you don’t want to overcook the pasta or else it will get too soggy. I was using fresh pasta and I cooked it for only 2 minutes.
Drain pasta and add to 9 inch square baking/casserole dish. Add soup and tuna mixture. Stir to mix. Top with crushed crackers and shredded cheese. Bake for 20 minutes, or until cheese is melted and crackers are golden brown.