Pilchard pasta bake

By admin
24 November 2013

Serves 4

250 g macaroni

1 can (425 g) pilchards in tomato sauce, flaked

2 onions, chopped

2 garlic cloves, chopped

30 ml (2 tablespoons) oil

1 can (410 g) chopped tomatoes

2 eggs

125 ml (½ cup) milk

salt and pepper to taste

125 ml (½ cup) grated cheese

Cook the macaroni in salted water until done. Drain and mix with the pilchards. Fry the onions and garlic in the oil until soft. Add the tomatoes and simmer for three minutes. Stir the pasta into the pilchard mixture and then spoon into a greased dish. Whisk the eggs, milk, salt and pepper together and pour over. Sprinkle with grated cheese and bake for 30 minutes at 180°C.