Ingredients
1 can diced tomatoes
2 x 95g Tin tuna, Puttanesca
1/2 red onion sliced
10 x Mushrooms cut in fours
1/4 Pumpkin chopped into pieces
* you can add any vegetables of your choice. Capsicum, asparagus and brocolini are my next go to.
1-3 tbs of capers
2 eggs
1 cup aprox Shredded cheese (i use lactose free)
1/2 aprox Shredded Parmesan cheese
Cooked pasta shells or spirals, depending how much you want to make. I usually do a whole bag.
Olive oil
1 tsp himalayan sea salt
1 tsp cracked pepper
1 tps oregano
Fresh parsley
1/ In a pan lightly fry red onion in olive oil. Add mushrooms and chopped pumpkin.
2/ Add diced tomatos, tin tuna, capers and any vegetables of your choice
3/ Add herbs and stir. Allow to simmer for 2 minutes
4/ Boil water and cook your pasta. Drain and then place in an oven dish.
5/ Add the sause over the top. Stir and mix well. Add the shredded cheese and parmesan. Crack 2 eggs over the top
6/ Place in the oven and bake until cooked
Serve up and enjoy!
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