Tuna pasta casserole

Ingredients for 3 servings:

• 250 g pasta
• 2 cans of tuna in its own juice
• 1 cup of cream
• 200 ml milk
• 3 tbsp tomato paste
• 100 g cream cheese spread
• 2 m.-sized onion(s)
• salt and pepper
• 2 tbsp oil
• 150 g cheese, grated
• chili powder
• Paprika powder
• Water (salt water)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

very simple, very tasty

Cook the pasta in salted water according to the package instructions—but not quite al dente. Peel and finely dice the onions. Then fry them in oil until lightly browned. Add the cream, milk, tomato paste, and cream cheese and simmer, stirring, until the cheese has melted. Season with pepper, salt, chili, and paprika. If the sauce is still too runny, add a little sour cream. I like to add a little of the water from the tuna cans to the sauce—it also adds a little fish flavor to the sauce. Place the pasta in a baking dish. Divide the tuna from the can into the pasta (I like to use larger pieces of tuna because I don’t like the tuna to be overcooked). Pour the sauce over the pasta and sprinkle generously with cheese. Bake at approximately 180°C (350°F) until the cheese has melted and is lightly browned.