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Step 1

  • Sunflower oil 30.0 ml
  • Onion (finely diced) 250.0 g
  • Garlic (crushed) 15.0 g
  • Baby marrows (grated) 250.0 g
  • Shredded tuna (drained) 170.0 g
  • Spaghetti (cooked al dente as per packaging instructions) 250.0 g

Step 2

  • Cream 250.0 ml
  • Eggs 6.0 pc
  • Cheddar cheese (grated) 250.0 g
  1. Step 1

    • Pre-heat oven to 180 °C. Grease a solid base 1/2 insert and line with greaseproof paper. Heat the oil in a pan and fry the onion and garlic until soft. Add the baby marrows and cook for a few minutes. Season with Knorr Aromat Original Seasoning and Robertsons Paprika. Add the cooked spaghetti and tuna. Mix thoroughly.
  2. Step 2

    • Whisk together the cream and eggs, then add the cheddar cheese. Add to spaghetti and tuna and mix through thoroughly. Pour into insert and bake for 30 to 40 min.
  3. Step 3

    • Allow to rest, then portion in desired number of portions.
  4. Chef's Tip:

    • Ensure that the spaghetti bake is not overcooked. Allow to rest so that the egg mixture sets and then portion to desired portion sizes or shapes.