Baked tuna and mushroom pasta

Ingredients

• 250 g fusilli
• 1 teaspoon salt for the pasta water
• 15 ml olive oil
• 1 small onion (100 g)
• 2 garlic cloves
• 1 small can sliced mushrooms (200 g drained)
• 2 frankfurters (100 g total)
• 2 cans tuna in oil (160 g each)
• 15 ml oil from the tuna cans
• 1/2 teaspoon salt for the pan
• 1/4 teaspoon ground white pepper
• 200 ml cooking cream
• 1/8 teaspoon ground nutmeg
• 30 g grated Parmesan

Preparation

1. Preheat the oven to 220°C. Bring 2000 ml water and 1 teaspoon salt to a boil, add the pasta and cook for 8 minutes, until still slightly firm. Drain. 2. Heat the olive oil in a pan and cook the finely chopped onion for 3 minutes, until soft and translucent. Add the chopped garlic and well-drained mushrooms; cook for 2 minutes, then add the sliced frankfurters and cook everything for another minute. 3. Add the tuna in chunks, 1/2 teaspoon salt and the white pepper. If the pan looks dry, pour in up to 15 ml oil from the can. Add the pasta to the pan and mix gently. 4. Transfer the mixture to an ovenproof dish. Pour in the cream and stir, then grate the nutmeg and Parmesan over the top. Bake for 10 minutes, until lightly browned on top, then let the dish stand for 10 minutes before serving.