This is not your typical Tuna Casserole, at least not by the standards in my family.  Such an easy meal.  I serve this with Jalapeno Cheddar Bread and steamed vegetables and honestly it’s a hit every single time.

Yield:  This recipe will feed 6-8 people

1 17.6 oz package of Tri Color Farafelle (bow tie pasta))

1 17.6 oz package of Cappelletti (I call these bowl pasta because they look like little bowls)

* I buy Garofalo pasta from Costco, but any pasta will work.  Use whatever you prefer.

3 (7oz) cans Albacore Tuna, packed in water (you can use two or three cans of tuna, whatever your preference.  We have four growing boys so I pack this dinner with protein!)

2 cups of shredded Colby Jack cheese (use whatever cheese you like)

1  26oz (family size) can cream of mushroom soup

1/2 cup milk

1 cup parmesan cheese

1-2 cups shredded cheese for topping

Preheat oven to 350 degrees.  Cook the pasta according to package instructions, drain and return to cooking pot and add the soup, milk and 2 cups of shredded cheese;  stir until well combined.  Spray a 13×9 inch pan (use a deep lasagna pan if you have one) with nonstick cooking spray and pour in the pasta/soup mixture.  Sprinkle on the parmesan cheese and add the remaining shredded cheese to the top.  Bake for about 20-25 minutes or until bubbly and cheese is golden brown.  Let cool about 10 minutes and serve!