Creamy Tuna Pasta Bake
Courtesy of Best of Bridge Home Cooking by The Best of Bridge © 2015 www.bestofbridge.com Reprinted with permission. Available where books are sold.
This modern rendition of a tuna casserole includes a nutritional boost of broccoli in a creamy basil sauce. Serves 8.
- 2 tsp butter (30 ml)
- 6 green onions, chopped (6)
- 3 cloves garlic, finely chopped (3)
- 4 cups sliced mushrooms (1 L)
- 1⁄2 TSP salt (2 ml)
- 1⁄2 TSP freshly ground black pepper (2 ml)
- 1⁄3 cup all-purpose flour (75 ml)
- 2 cups light (5%) cream or milk (500 ml)
- 11⁄2 cups Chicken Stock (page 42) or ready-to-use chicken broth (375 ml)
- 3 tomatoes, seeded and diced (3)
- 2⁄3 cup freshly grated Parmesan cheese (150 ml)
- 1⁄2 cup chopped fresh basil (125 ml)
- 12 oz penne (375 g)
- 4 cups broccoli florets and chopped peeled stems (1 L)
- 2 cans (each 6 oz/170 g) solid white tuna, drained and flaked (2)
- 1 1⁄2 cups soft fresh bread crumbs (375 ml)
- 1 cup shredded Asiago or mozzarella cheese (250 ml)
Kitchen Art Cook’s Pro Adjust-A-Measure Set, 3-PiecePyrex Prepware 3pc Glass Measuring Cup SetPyrex Prepware 3pc Glass Mixing Bowl SetPyrex Basics 3 Quart Glass Oblong Baking Dish, 8.9×13.2inFarberware Classic Stainless Steel 4-Quart Covered Saucepot
Preheat oven to 350°F (180°C). Grease a 13- by 9-inch (33 by 23 cm) baking dish. In a Dutch oven or large saucepan, melt butter over medium-high heat. Cook green onions, garlic, mushrooms, salt and pepper, stirring occasionally, for 5 minutes or until softened. In a bowl, whisk flour with 1⁄2 cup (125 ml) cream until smooth; add the remaining cream. Add to pan along with stock. Bring to a boil, stirring, for 3 minutes or until sauce thickens. Remove from heat. Stir in tomatoes, Parmesan and basil. (Can be prepared to this point, covered and refrigerated for up to 1 day.)
In a large pot of boiling salted water, cook pasta for 7 minutes or until almost tender. Add broccoli; cook for 2 minutes or until broccoli is bright green and crisp, and pasta is just tender. Drain; chill under cold water. Drain well and return to pot. Stir in tuna and sauce. Spread in baking dish. (Casserole can be prepared to this point; cover and refrigerate for up to 4 hours before serving. Increase baking time by 15 minutes.)
In a bowl, combine bread crumbs and Asiago cheese; sprinkle over top. Bake for 40 to 45 minutes or until golden and center is piping hot.
Tip: If fresh basil is unavailable, substitute 2 TSP (10 ml) dried basil and cook with onions.
Tip: Assemble the dish no more than 4 hours ahead to prevent pasta from soaking up the sauce.
Variation: For a vegetarian version, omit tuna and substitute 1 can (19 oz/540 ml) kidney beans, drained and rinsed.
If you enjoyed this recipe, be sure to check out my Best Of Bridge: Home Cooking cookbook review, which contains a Kale and Brussels Sprout recipe, which I also have shared with permission of the publisher.
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Best of Bridge Home Cooking: 250 Easy and Delicious Recipes
- Series: Best of Bridge
- Hardcover: 360 pages
- Publisher: Robert Rose; Spi edition (September 24, 2015)
- ISBN-10: 077880514X
- ISBN-13: 978-0778805144
- Cover price $29.95