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Preheat oven to 190C.
Boil the pasta according to packet instructions. Once al dente, turn off the heat and drain.
Heat a little oil in a large, oven proof frying pan or casserole.
Cook the red onion until softening, about 5 minutes.
Add the sun-dried tomatoes and garlic. Stir and cook for a minute.
Add the olives and peppers, followed by the chopped tomatoes, beans and tuna.
Season well with salt and pepper and stir and cook for 5 minutes or so.
Once hot through and smelling good, stir in the cream cheese and cheddar (saving some for the top), and then follow with the greens.
Mix through the drained pasta and, if needed, transfer to an oven proof tin.
Taste and adjust salt if needed.
Top with more cheddar and bake for around 20 minutes, until golden brown on top and some of the pasta has crisped up.
Let it sit for 5 minutes or so then serve.