Cooking with Rena Lee

Yield:4

INGREDIENTS:

8 oz	tricolor pasta shapes
1 tbsp	vegetable oil
1 bunch	scallions, trimmed and chopped
6 oz	button mushrooms, sliced
14 oz can	tuna in water, drained and flaked
6 oz	peeled shrimp, thawed if frozen
2 tbsp	cornstarch
1 3/4 cups	skim milk

DIRECTIONS:

Preheat the oven to 375`F. Bring a large pan of water to a boil and cook the pasta according to the instructions on the packet, until it is tender but still firm to the bite. Drain thoroughly.
Meanwhile, heat the oil in a skillet and saute all but a handful of the scallions and all of the mushrooms, stirring, for 4-5 minutes until softened.
Place the cooked pasta in a bowl and mix in the scallions, mushrooms, tuna, and shrimp. Set aside and keep warm until required.
Blend the cornstarch with a little milk to make a paste. Pour the remaining milk into a saucepan and stir in the paste. Heat, stirring, until the sauce begins to thicken. Season with salt and pepper.
Pour the sauce over the pasta mixture and stir until well combined. Transfer to the base of an ovenproof gratin dish and place on a cookie sheet.
Arrange the tomato slices over the pasta and sprinkle with the bread crumbs and cheese. Bake for 25-30 minutes until golden. Serve sprinkled with the reserved chopped scallions.