Summary

Ingredients

• 1 can pizza tomatoes
• 1 pack rigatoni
• 1 pack cooked ham, cut into strips
• 1 can tuna, chopped up
• 1 small Can (s) peas
• 2 large onions, roughly chopped
• 2 large cloves garlic, crushed
• 2 chilli pepper (s), dried
• 1 teaspoon marjoram
• 2 teaspoons oregano
• 2 teaspoons salt for the sauce
• 1 bag cheese, grated
• 1 cup cream
• some olive oil
• Margarine for the mold
• salt
• Tomato paste

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Instructions

1. Preheat the oven to 250 ° C top / bottom heat.
2. Put on the water, cook the rigatoni according to the instructions on the package, but drain a little earlier than required (e.g. 9-11 minutes required, then drain after just under 8 minutes).
3. Meanwhile fry the onions until translucent, add garlic and sauté briefly. Cut the chilli peppers into small pieces (do not bring them into your eyes!) And add to the pan with the tomatoes, oregano, marjoram, salt and ham. Add a little tomato paste and let it thicken over medium heat. If the sauce gets too thick, add a little more water. Let the tuna and peas cook briefly for the last two to three minutes before the pasta is drained. Take the pan off the fire.
4. Drain the pasta and pour some olive oil over it.
5. Grease the form with margarine. Put the pasta, sauce and cheese in two or three layers in an ovenproof dish, use a little more cheese at the top. Pour the cream over them. Place on the lowest rail in the oven.
6. Turn the oven heat back to 200 ° C and bake for about 30 minutes until the cheese is golden brown.
7. C`est tout. A glass of dry red wine goes perfectly with it.