500 g Spaghetti 
2 Tbsp Oil 
1 medium Onion, chopped 
1 Tbsp Garlic, crushed 
1 handful Mixed peppers, chopped 
1 can Tomato purée 
2 Tbsp Seven Colours Grill Seasoning™️
1 Chicken stock cube
2 cans Pilchards, deboned
250 g Mozzarella cheese, grated 
1 handful Fresh parsley, chopped 
Cooking foil


Preheat oven to 200°C. Cook spaghetti and set aside. Heat oil in a pan, add onion and garlic and cook until onion is translucent. Add peppers and mix well. Add tomato purée and stir. Add Seven Colours Grill Seasoning™️ and stock and mix until stock dissolves. Add pilchards and mix well. Place half the cooked spaghetti in an ovenproof dish, then add half of the cooked pilchards. Gently mix. Layer half the cheese on top. Repeat the process. Sprinkle with parsley. Cover with foil and bake for 10 to 15 minutes or until cheese melts. Remove from the oven and serve immediately.