Spaghetti Timbale with Tuna

Total time: 50 minutes
    Spaghetti Pie with Tuna. The spaghetti forms a thick layer on the bottom with the tuna and cheese in layers on top.  If you used a spring form pan you could let it cool a bit and then unmold it for a proper timbale.  We're never that patient.

 Ingredients:

• 4oz (120gr) mushrooms
• 1 medium onion
• 2 ribs celery
• 2 cloves garlic
• 1 tbs olive oil
• 9oz (270gr) canned tuna, drained
• 4oz (120gr) spaghetti    make a circle with thumb & index finger,  app 1" (2.5 cm) in diameter
• 3/4 cup (6oz, 180gr) ricotta
• 1 egg
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup (2oz, 60gr) shredded cheese

 Instructions:

• Cook pasta according to package directions.
• Chop onion, celery, and mince garlic. Slice mushrooms. 
• Heat oil in skillet over medium heat.  Add onion, celery, mushrooms and garlic sauté until tender.
• Put tuna into a bowl and break it up with a fork. 
• Add half of the ricotta and mix lightly.
• In large bowl lightly whisk the egg. 
• Add the rest of the ricotta, herbs and whisk.
• When pasta is done, drain well.  
• Toss to cool a bit (do not rinse) then add to the egg mixture along with 1/4 cup of shredded cheese. 
• Mix well and put into a glass baking dish (mine is 9 inches square).  Pat into place. 
• Spread onion/mushroom mixture evenly over the top. 
• Spoon the tuna/ricotta mixture on top. 
• Sprinkle with remaining 1/4 cup of cheese.  
• Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes. 
• Remove foil (or lid) and bake 5 minutes longer.  Serve.