Sounds like something out of a nightmare doesn't it? This dish came about because I wanted J&C to eat more diversely. C had an aversion to fish in any form so one day I sneaked it into a baked pasta dish while she wasn't looking. It was a huge hit.
It's a really simple dish to make.
Boil your pasta until it is done. I used about 3/4 of a 500g bag of pasta. Any round tube shape will do.
While your pasta is boiling, dice an onion and a handful of mushrooms (I used about 6 medium sized brown mushrooms) and a sweet bell pepper. Fry this in a tiny bit of butter and olive oil, adding garlic, salt and pepper. Right at the end, open your can of fish (I used a large can of pink Alaskan salmon), dump it in the pan and smoosh it down to warm through. Then, take it off the heat and add some parsley.
Then make a white sauce. For this white sauce, I melted 50ml of butter, mixed in 50ml of flour and cooked it for about 5 minutes or so. Then I added 500ml milk and slowly heated it through until the mixture thickened. Then I added about 2 to 3 cups of grated cheddar cheese, some salt and pepper, stirring with a whisk until all the cheese melted. Sometimes if my sauce is too thick, at this point I add another 250ml of milk and mix it through.
To assemble the dish, layer half the pasta into an ovenproof dish, pour over about 1/4 of the cheese sauce. Then add the fish mixture and pour over about half the sauce you have left. Then add the remaining pasta, pouring the leftover sauce over the top. Sprinkle about 1 cup of grated cheese over the top and bake in a preheated oven until the cheese is brown and bubbly.
Serve with garlic rolls, a salad....or eat as is.