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)
• 8 ounces fresh sliced cremini mushrooms (also called Baby Bellas)
• 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)
• 1 tablespoon mccormick crushed chipotle pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup Italian seasoned breadcrumbs

Instructions

1. Preheat oven to 375°F.

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

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

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

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

6. Sprinkle the parmesan and breadcrumb mixture over the casserole.

7. Bake for 45-50 minutes.