Ingredients

12 ounces of whole-wheat pasta shells (or the pasta of your choice but try to get whole-wheat)

3 (7 ounce) cans albacore tuna, packed in water

1 1⁄4 cups fresh peas (frozen are also okay but fresh peas are much better)

1 1⁄2 cups sharp cheddar cheese

2 (10 3/4 ounce) cans condensed mushroom soup

1 cup milk

1⁄2 cup olive oil mayonnaise (It's usually called Olive Oil Mayo)

1 medium red onion, chopped

1 cup roasted red pepper, chopped

1 tablespoon salt

3 tablespoons dried herbes de provence

3 tablespoons minced garlic (garlic powder will also suffice if that's all you have)

2 tablespoons mccormick crushed chipotle peppers

1⁄2 cup grated parmesan cheese

1⁄2 cup Italian seasoned breadcrumbs

Directions

Preheat oven to 375°F.

Cook the pasta in boiling water for 8 minutes. Drain and set aside.

In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.

In a large bowl, combine all of the other ingredients and then stir in the pasta.

Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.

Sprinkle the parmesan and breadcrumb mixture over the casserole.

Bake for 45-50 minutes.