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Tuna and Egg Pasta

Tuna and Egg Pasta

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Ingredients
  

  • 2 tins tuna
  • 500 g pasta
  • 4 eggs
  • 1 tbsp oil
  • 1 white onion chopped
  • 1 red pepper chopped
  • 1 courgette chopped into chunks
  • 1 small tray baby sweetcorn
  • 1 stick celery optional
  • 1 cup of button mushrooms
  • 1 tin chopped tomatoes
  • 1 carton passata
  • 1 tsp paprika
  • 1 tsp fennel seeds
  • Salt
  • Black pepper

Topping

  • 1 cup cherry tomatoes halved
  • 3 spring onions topped
  • 1 cup mature cheddar grated

Instructions
 

  • Boil pasta until al dente then remove from heat
  • Hard boil eggs
  • Heat oil in a large pan and cook onions, pepper, courgette, sweetcorn until they begin to soften
  • Add tuna, celery, mushrooms, paprika, fennel, salt and pepper
  • Add pasta, tomatoes and passata and stir mixture well
  • Cook gently for about 10-15 mins to heat thoroughly
  • Cut eggs into quarters and place on the base of a large casserole tray
  • Cover with tuna/pasta mixture
  • Cover with cheese, cherry tomatoes and spring onions
  • Place in a hot oven/grill until cheese melts
  • Serve