Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Add carrots and broccoli for 5 minutes or less before removing pasta; drain. Preheat oven to 180 degrees C.
In a large bowl, combine pasta, carrots, broccoli, soup, tuna, celery, onion and red capsicum; mix all together. Place mixture evenly in a 20x30cm baking dish and sprinkle cheese on top. Bake in preheated oven for 20 minutes.
I was in a "clean out the fridge" mode for dinner and this was a great dish to use up some veggies I had. I decreased the ingredients just a bit because it's just my husband and me (2 cans of soup, 1 can of tuna, less pasta.) I added some mushrooms, also. This went over very well with the husband (picky eater) and he even wanted to take the leftovers for lunch today...and that never happens! Easy enough for a quick, weeknight meal and a very versatile recipe as you can use a variety of different vegetables. Yummy!! - 07 May 2013