A household favourite and one of the few things I can make almost as well as my mother in law Rita, who is a legend in the kitchen. I tend to bake mine in the oven whereas she pops hers under the grill. Mainly because I do mine in advance for reheating later. But either way is good. If your going to do it in the oven, then preheat at 180C. Cook for about 25 – 30 minutes until pasta is crunchy on top. You can also sprinkle with grated mozzarella to make it even more yummy. I would say in a normal house it feeds 5. But in my second portion pasta lovers home the three of us have been known to clear the entire dish in 1 sitting. In our defence, we don’t have side dishes with it.
- 400g Spaghetti
- 100g mozzarella in a block (you can use grated)
- half a cup of dry white wine
- 1 onion, finely chopped
- 400g tin of chopped tomatoes
- hand full of fresh basil & oregano, chopped
- 300g tinned tuna, drained
- 200ml béchamel sauce (bought or homemade)
- Olive oil & butter
- Salt & pepper
- Grated mozzarella, optional topping
- Cook the spaghetti as per packet instructions. (Important!!!! If you are going to bake rather than grill, cook for half the time allocated or the pasta will become mushy.)
- Heat 1 tbsp of olive oil in a pan and sauté the onions.
- Add in the tinned tomatoes & basil continuing to cook on a low heat for about 20 minutes.
- Now add the wine, turning up the heat to evaporate the alcohol for a 2-3 minutes. Then set aside.
- Chop the mozzarella into small cubes. Drain the tuna. Add both to the sauce mixing well.
- Add the béchamel to the tuna tomato sauce, before combining with your drained pasta. Give it a good mix to ensure it is well combined and coated.
- Taking a lightly greased oven dish, pour in your pasta mixture. Dot with knobs of butter and sprinkle with fresh oregano. You can also use grated cheese or even panko.
- Heat under a grill for a few minutes until the tips of the pasta are crispy, or the cheese is melted if you are using cheese.
- If you are opting to bake in the oven. Then I would suggest, topping the bake about 10 minutes before the end with the grated cheese so that it doesn’t over cook.
On occasion I will throw in some frozen pea’s, use red wine instead of white, maybe some crushed garlic at the sauté stage. I always have frozen grated mozzarella so this is substituted for the block regularly. We eat it on its own. But you can serve it with garlic bread or salad.