Instructions
step 1 Preheat the oven to 180°C (350°F).
step 2 Cook the pasta in salted boiling water until al dente. Drain and set aside.
step 3 Heat olive oil in a pan over medium heat. Sauté the onion until soft, then add the garlic and cook for 1 minute.
step 4 Add the pilchards with their tomato sauce, breaking them up gently with a spoon.
step 5 Stir in the dried herbs, smoked paprika, salt, and pepper. Let simmer for 5 minutes.
step 6 Lower the heat and stir in cream or milk and cheddar cheese until melted and combined.
step 7 Mix the cooked pasta into the sauce, making sure everything is evenly coated.
step 8 Transfer the mixture to a baking dish and top with mozzarella and extra cheddar.
step 9 Bake for 15–20 minutes or until the top is golden and bubbly.
step 10 Garnish with chopped parsley if desired and serve hot.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 160°C (320°F) until warmed through or microwave individual portions. Add a splash of milk before reheating to maintain creaminess.
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