Tuna pasta bake

Ingredients for 4 servings:

• 300 g pasta, preferably tagliatelle
• Salt
• 300 g peas, frozen
• 250 g cherry tomatoes
• 1 can of tuna
• 4 eggs
• 350 ml milk
• pepper, black
• nutmeg
• 100 g cheese, grated, (Emmental)
• Fat, for the shape

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

a quick, easy and inexpensive casserole

Cook pasta in boiling salted water according to the package instructions. Cook peas in boiling water for 2-3 minutes. Drain, rinse in cold water, and drain. Wash, trim, and halve tomatoes. Drain tuna and tear into small pieces. Whisk eggs and milk, season with salt, pepper, and nutmeg. Spread pasta in a greased baking dish or twist tagliatelle into nests and place in the greased dish. Mix peas, tomatoes, and tuna, spread in the baking dish. Pour egg wash over the tomatoes and sprinkle with cheese. Bake in a preheated oven at approximately 175°C for 30-35 minutes. Addendum: During the EHEC warning period, I also made this casserole with a small can of peeled tomatoes. I drained them, roughly chopped them, and scattered them over the casserole along with the peas and fish.