Shanai's noodle and tuna casserole

Ingredients for 4 servings:

• salt water
• 300 g pasta
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tbsp oil
• 400 ml tomato(s), pureed
• 2 tsp, heaped Brunch Légère
• 1 small can of tuna in its own juice
• 1 small can of corn
• Vegetable broth, instant
• Herbs of Provence, dried
• Oregano, dried
• 100 g cheese, grated

Instructions

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

Own creation

Cook the pasta in salted water until al dente. Drain the pasta in a colander and rinse with water. While the pasta is cooking, finely dice the onion and garlic. Heat the oil in a pan and sauté the onion and garlic until translucent. Pour the passata into the pot and simmer slightly. Stir in the brunch and let it melt. Drain the tuna and corn in a colander and add to the sauce. Bring everything back to a boil and season to taste with vegetable stock and herbs. Place the pasta in a large baking dish and spread the sauce over the surface (press down lightly). Sprinkle with the cheese and bake in a preheated oven at 200°C for 10-15 minutes.