Summary

Ingredients

• 250 g pasta (Spirelli)
• 3 bell pepper (s), red, green, yellow, diced
• 500 g tomato (s), diced
• 3 cans tuna, in oil or water
• 3 onion (s), diced
• 1 tablespoon margarine
• 1 tablespoon basil
• 1 tablespoon chives
• 1 tablespoon parsley

For the sauce:

• 2 tablespoon margarine
• 2 tablespoon flour
• 0.5 liter ½ milk
• salt and pepper
• Cream, to refine
• 250 g cheese, diced
• nutmeg

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Instructions

1. Boil the pasta in salted water until al dente and drain on a sieve.
2. Leave the margarine in a pan and steam 2 onions in it until translucent. First add the peppers and stew for a few minutes, then add the tomatoes and let everything continue to simmer until the peppers still have a bit of bite. Finally stir in the herbs.
3. For the sauce, leave out the margarine in a saucepan, stir in the flour, bring to the boil and add the milk while stirring, bring to the boil and season with salt, pepper and a little nutmeg. Refine with cream as desired.
4. Grease a baking dish and add a third of the sauce first. Then drain the tuna on a sieve and gradually layer all the ingredients. In between, always add some of the leftover raw onion, some cheese, salt and sauce. Pour the rest of the cheese over the casserole, add small flakes of butter if necessary.
5. Preheat the oven to 180 degrees and bake for 25 minutes. If the cheese gets dark too quickly, cover with aluminum foil.