Creamy pasta bake with tuna

Ingredients for 4 servings:

• 500 g spirelli or similar
• ¾ liter of milk
• 200 g sour cream
• 4 egg yolks
• 360 g tuna in its own juice (can)
• 250 g cocktail tomatoes
• 1 bunch of spring onions
• 2 garlic cloves
• 100 g tomato paste
• 1 tbsp honey
• some salt and pepper
• some oregano (dried)
• some herbs, Italian
• 250 g cheese, grated
• 2 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

Cook the pasta according to the package instructions, ideally 1-2 minutes less, as it will continue to cook in the casserole. Brush a large casserole dish with a little olive oil and set aside. Preheat oven to 160°C (top/bottom heat). Finely chop the garlic, finely slice the spring onions, and halve the cherry tomatoes. Separate the eggs, reserving the yolks. Drain the tuna. Whisk together the milk, half of the sour cream, the egg yolks, and the tomato paste. Season the sauce generously with salt, pepper, and the spices. Add a little more seasoning, as the pasta will absorb a lot of the flavor later. Heat a little olive oil in a pan, then sauté the spring onions and garlic. Add the tuna to the pan and stir in. Shortly after, add the cherry tomatoes, season everything with salt, pepper, and oregano, and sauté for a further 2-3 minutes. Then add the honey and heat briefly. Turn off the heat and set the pan aside. Now transfer the drained pasta to the casserole dish, add the roasted vegetables, and toss to coat with some of the cheese. Then pour the prepared sauce over the pasta and fold everything in again. Spread the remaining sour cream over the casserole. Sprinkle the remaining cheese over the pasta and bake in the middle of the oven for about 30-35 minutes.