Cheesy Tuna Pasta Bake
Adapted from a recipe in
The Australian Women’s Weekly, July 2006
415g can tuna
250g small spiral pasta
1 cup frozen peas
¾ cup cream
1 cup grated cheddar cheese
Cook pasta, adding peas for last minute of cooking Drain well. Drain tin of tuna and turn into a bowl. Break up tuna into small pieces with a fork.
Preheat oven to moderately hot 200˚C. Spread half the pasta/pea mixture over the base of a shallow 5-cup capacity ovenproof dish. Spoon the tuna over the pasta and then spoon over the remaining pasta mixture.
Beat the eggs lightly with a fork in a large jug. Add the cream and stir until well combined.
Pour the egg mixture evenly over the top of the pasta. Sprinkle with the cheese.
Bake in oven for about 25 minutes or until hot and browned.
Stand the dish for 5 minutes before serving.