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Pasta and tuna casserole

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 can of tuna
  • 1 cup crème fraîche
  • 1 cup crème fraîche with herbs
  • Salt
  • pepper
  • possibly Fondor
  • n. B. Grated cheese for gratin

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

I always pre-cook the pasta and cut it into three or four pieces (this makes it quicker and easier to eat). While this is happening, I drain the oil from the tuna, put the crème fraîche and the tuna in a bowl, and mix well – maybe add a little more cream depending on the consistency. Season well as desired, otherwise it will taste a bit bland. Then I simply mix the pre-cooked pasta with the sauce, pour it into a baking dish, and sprinkle with grated cheese (I usually use Gouda because I always have a piece). Bake in a preheated oven at around 200°C for about 20 minutes (until the cheese has the desired color, depending on your taste). Serve hot.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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