This is an easy and tasty pasta dish with a surprisingly light flavour.
2 Packets of Kippers,skinned,and flaked
Half A Packet of Conchigle Pasta(Shells)
Around 500-750mls Bechamel Sauce
1 Teaspoon of Oregano
150 grams Of Mature Cheddar Cheese and 1 Ball of Mozarella, grated
1 Tablespoon of Chives
Firstly, cook the pasta, and then rinse in cold water to stop it from cooking. Then,make the bechamel sauce according to instructions for both the milk intolerant recipe and the milk recipe. Add the chopped chives to the sauce and leave to stand for a little while.
Pour out some of the pasta into a Pyrex dish, and then sprinkle some of the fish flakes and then the sauce. Continue until all of the sauce, fish and pasta is used.
Grate the cheeses and sprinkle on top of the pasta. Bake for 15-20 minutes on 180 degrees, and serve with a green salad. Enjoy!!