Recipe by: Goody Kitchen
Set a large saucepan with the olive oil over a medium-high heat. Cook the onion, garlic, carrot and celery for 5-6 minutes, or until starting to soften.
Add the oregano and cook for 2 minutes more. Stir in the sieved tomatoes and 1 cup water then cook for 10-15 minutes, until the liquid has reduced and is nice and thick. Gently mix in the tuna then cool.
Cook the sedani pasta in a large pan of boiling salted water for 3 minutes less than pack instructions. Drain and cool. Combine the cooled pasta and tuna mixture then stir in the parmesan and peas.
Line a 20cm-round springform cake pan with baking paper. Spoon the pasta mixture in to the tin and use a large spoon to press it down – you want the pasta to fill the bottom of the tin and have a flat top. Wrap the timballo in cling film and freeze until needed.
Once ready to serve, preheat the oven to 180C. Bake the timballo straight from the oven for 45 minutes, or until the top is golden brown and the tip of a knife turns hot when pierced in to the centre. Serve with extra parmesan for sprinkling.
Comforting cauliflower cheese root veg alfredo bake
Italian, Pasta, Tuna