Pasta casserole

Name: Pasta casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g ribbon noodles; 7-10 Tbsp Salt; 300 g frozen peas; 250 g cherry tomatoes; 1 can(s) (185 g net content; draw-off weight: 135 g) Tuna fish natural; 4 Eggs; 350 ml Milk; 7-10 Tbsp black pepper; 7-10 Tbsp grated nutmeg; 100 g grated Emmental cheese; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g ribbon noodles
7-10 Tbsp Salt
300 g frozen peas
250 g cherry tomatoes
1 can(s) (185 g net content; draw-off weight: 135 g) Tuna fish natural
4 Eggs
350 ml Milk
7-10 Tbsp black pepper
7-10 Tbsp grated nutmeg
100 g grated Emmental cheese
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Cook peas in boiling water for 2-3 minutes, drain, rinse with cold water and drain. Wash, clean and halve the tomatoes.
2
Drain the tuna and pluck it into small pieces. Whisk eggs and milk, season with salt, pepper and nutmeg. Turn the pasta into nests and place them in a greased casserole dish. Mix peas, tomatoes and tuna, spread in the casserole dish.
3
Pour egg milk over it, sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes.