Pasta casserole with tuna
easy
60 mins
60 mins
Ingredients
- 150 g frozen peas
- 500 g Narrow ribbon noodles (tagliatelle)
- 7-10 Tbsp Salt
- 150 g cherry tomatoes
- 1 small onion
- 1 Garlic clove
- 20 g Butter or margarine
- 1 heaped tbsp. flour
- 200 ml Vegetable broth (instant)
- 200 ml Milk
- 200 g Cream processed cheese
- 1 can(s) (210 ml) Tuna (natural)
- 150 g medieval Gouda cheese
- 7-10 Tbsp Parsley
Directions
- 1
Defrost the peas. Cook the pasta in plenty of boiling salted water for about 5 minutes. Pour onto a sieve, rinse with cold water and drain well. Wash, clean and halve the tomatoes. Peel onion and garlic. Chop the onion finely.
- 2
Press garlic through a garlic press. Melt the fat in a saucepan. Fry onion and garlic until transparent. Dust with flour and sauté briefly. Add stock and milk while stirring. Add processed cheese and stir in until completely dissolved. Let simmer for about 5 minutes. Meanwhile drain tuna and divide into large pieces. Grease a fat pan (approx. 23 x 28 cm). Turn the noodles into nests and put them into the fat pan. Distribute tuna, tomatoes and peas in and between the nests. Pour cheese sauce over them.
- 3
Meanwhile drain tuna and divide into large pieces. Grease a fat pan (approx. 23 x 28 cm). Turn the noodles into nests and put them into the fat pan. Distribute tuna, tomatoes and peas in and between the nests. Pour cheese sauce over them. Grate Gouda and sprinkle evenly over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown. Serve garnished with parsley
- 4
With 6 people:
Nutrition Facts
600 kcal
68 g
22 g
32 g
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