Instructions
step 1 Preheat oven to 180°C (350°F).
step 2 Cook pasta in salted water according to package instructions until al dente. Drain and set aside.
step 3 In a pan, heat oil and sauté onions until soft. Add garlic and cook for 1 minute.
step 4 Stir in flaked pilchards, herbs, paprika, salt, and pepper. Mix in tomato sauce and cream, letting it simmer for 2–3 minutes.
step 5 Add cooked pasta and grated cheese to the pan. Stir until well coated.
step 6 Transfer mixture to a greased baking dish. Top with extra cheese.
step 7 Bake for 15–20 minutes or until cheese is melted and golden.
step 8 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 or microwave until heated through. Add a splash of milk if needed to loosen the sauce. Not recommended for freezing due to dairy content.
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