in Recipes

Pasta and tuna casserole

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Ingredients for 4 servings:

  • 2 small onions
  • 2 cans of tuna in oil
  • 1 pack of tomatoes, pureed
  • 1 can/n tomatoes, in pieces
  • 500 g pasta (rigatoni or similar)
  • 200 g cheese, grated
  • 1 cup sour cream
  • salt and pepper
  • oregano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta al dente, drain, and set aside. Dice the onions. Pour the oil from the tuna into a saucepan, heat it, and sauté the onions until translucent. Add the chopped tuna, season with salt, pepper, and a little oregano. Then add the tomatoes (puree them in a blender first if necessary) and simmer for 10 minutes. Stir in 1 cup of sour cream and season again with salt, pepper, and oregano. Place half of the pasta in a greased baking dish, pour half of the sauce over it, then pour the other half of the pasta and sauce over it. Sprinkle with cheese. Bake in a preheated oven (200°C) for about 20 minutes until golden brown.

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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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