This is an easy recipe and generally a winner with the little ones and adults alike. (Any left-overs also make a great lunch at work too!)
Serves: 2 adults plus approx 3 kiddie portions
Ingredients
- 1 tin tuna
- 1 onion, finely chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp sugar
- Approx 150g pasta twirls
- ½ tub crème fraiche
- 4 – 5 mushrooms
- Knob butter
- Handful cheese, grated
Instructions
- Preheat the oven to 180C.
- Fry the onions in a saucepan until soft and golden.
- Add the tin of tomatoes, tomato purée, sugar and simmer gently, with the lid on, for approx 15-20 mins.
- Cook the pasta following the packet instructions.
- Finely chop the mushrooms and fry in the butter.
- Remove from the pan and set aside.
- When the tomato sauce is ready, drain and add the tuna and mix well.
- When the pasta is cooked, drain and add to the tuna and tomato sauce and spoon into a baking dish.
- Scoop out the crème fraiche into the pan that you fried the mushroom in and heat until a nice pouring consistency.
- Add the grated cheese, stir until melted.
- Add the mushrooms.
- Pour onto the tuna pasta and bake in the oven until the tuna tomato sauce is bubbling and the cheese sauce is golden brown on top.
Photo Credit: Ananzeevy
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