Pasta casserole with tuna

Name: Pasta casserole with tuna
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 400 g fine ribbon noodles; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 150–200 g frozen peas; 2 tin(s) (185 g each) Tuna (in its own juice); 200 g cherry tomatoes; 6 Eggs; 3/8 l Milk; 100 g Emmental cheese (piece); 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

400 g fine ribbon noodles
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
150–200 g frozen peas
2 tin(s) (185 g each) Tuna (in its own juice)
200 g cherry tomatoes
6 Eggs
3/8 l Milk
100 g Emmental cheese (piece)
7-10 Tbsp Grease

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes until al dente. Add the peas for the last 3-5 minutes. Drain everything and let drain well.
2
Drain the tuna. Wash and halve the tomatoes. Whisk eggs and milk. Season with salt, pepper and nutmeg.
3
Grate the cheese roughly. Pluck tuna into pieces with 2 forks. Spread the pasta and peas in a large greased casserole dish. Add tomatoes and tuna. Pour egg milk over it and sprinkle with cheese.
4
Bake the casserole in a preheated oven (electric range: 200°C/circulating air: 175°C/gas: level 3) for 40-45 minutes until golden brown. Tomato sauce tastes good with it.