Colorful Tuna Spaghetti from Oven
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g pasta, spahetti, broken into 3 cm pieces
- 10 cherry tomatoes, quartered
- 3 tablespoon tomato paste, with seasoned vegetables
- 2 spring onions, finely chopped
- 1 cup cream, (Rama Cremefine for cooking)
- 3 tablespoon cream cheese (0.2% fat)
- 1 can tuna, in its own juice
- 0.75 ¾ Can / s corn
- 100 g cheese, Gouda
- Chives, parsley, basil, thyme
- 1 teaspoon vegetable stock, (instant)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in plenty of boiling salted water. Drain and put in a baking dish.
- Spread the spring onions, corn, tomatoes and tuna on top.
- Mix the tomato paste, cream, cream cheese and some water into a sauce. Then season well with salt, pepper, paprika, stock and the herbs. Pour over the pasta etc., sprinkle with Gouda cheese and bake in the oven at 190 ° top and bottom heat for about 30 minutes.
- I put this recipe together as a leftover recipe had another recipe from Stetim as a basic template, but due to the lack of its ingredients, this quite different recipe came about.
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