Spaghetti nests filled

Ingredients for 2 servings:

• 100g spaghetti
• 1 jar tuna in its own juice
• 50 g peas, frozen
• 1 tbsp oil
• 1 small onion(s), diced
• 50 ml milk
• 50 g cheese, grated
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

not only a treat at Easter time

Cook the spaghetti until al dente and rinse with cold water. Fry the onion in the oil until translucent, tear the tuna into smaller pieces and add it to the onion. Sauté briefly, then add the peas and milk and season with salt and pepper. Simmer everything for about 15 minutes. Add half of the cheese and mix. Shape the spaghetti into nests and fill with the tuna mixture. Place in baking dishes and sprinkle with the remaining cheese. Bake in a preheated oven at 180°C (top/bottom heat) for about 20 minutes. Depending on how brown you want the cheese to be, remove the dishes from the oven. Remove the nests from the dishes and arrange on a plate. Tip: The spaghetti can be shaped nicely in paper muffin cases or small heart-shaped cake molds. Both can be baked in the oven. Brush the dishes with a little butter.