Ingredients Jump to Instructions ↓

  1. 250g small dried pasta shapes

  2. 1 tablespoon olive oil

  3. 1 onion, chopped

  4. 2 stalks celery, sliced

  5. 1 red capsicum, diced

  6. 4 eggs

  7. 1 cup milk

  8. 300ml tub thickened cream

  9. 425g can chunky tuna in spring water, drained

  10. 1 cup frozen peas

  11. 1/4 cup chopped dill

  12. 1 cup shredded tasty cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C/160C fan forced. Lightly grease a 6-cup casserole dish. Cook pasta in plenty of boiling water until tender, but firm to the bite. Drain; place in casserole.

  2. Heat oil in a frying pan over moderate heat. Cook onion, celery and capsicum for 2-3 minutes or until onion is soft. Remove from heat; cool.

  3. Combine eggs, milk, cream, flaked tuna, peas and dill in a large bowl. Season with salt and black pepper to taste. Stir through cheese and onion mixture. Pour over pasta; mix lightly to combine. Bake for 30 minutes until set and golden.


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