This is a dish that is part of my childhood and it always brings me comfort. It can be served in separate dishes, spaghetti with tuna sauce, but I have always found that melted cheese makes it better. The casserole is excellent to make as meal prep or as homemade lunch the next day.
Feeds about 4
What you need
- 2dl (7fl. oz) creme fraise
- 1 can of tuna á 170g (6oz)
- tomato paste
- paprika powder
- dried oregano and basil
- spaghetti, pref tagiatelle
- cheese, grated
- Preheat the oven to 225°C, around 437°F.
- Start by mixing the creme fraise and the tuna. then as about a tbsp of tomato paste. Mix it in before adding about a tsp each of paprika, basil, and oregano. When it is well mixed put it in the refrigerator while you cook the spaghetti.
- Cook the spaghetti according to the package. When al dente, drain the water.
- Put the cooked spaghetti in a casserole dish, covering the bottom. Remove the tuna sauce from the fridge and pour it on top of the spaghetti. Sprinkle a generous amount of grated cheese on top before placing the dish in the oven.
- It should only be in the oven for as long as it takes the cheese to melt and get some colour. Take it out of the oven and serve with salad.