[TopBan]
[MidBan]
This updated Italian Tuna Casserole is not that same old elbow macaroni and cream of whatever soup version you grew with. This baked pasta dish has taken a trip to Italy and come home with a whole new flavor profile. It starts off with penne pasta in place of the elbows or soggy noodles. A lower fat cheesy sauce now replaces the condensed soup. I've added artichoke hearts, sundried tomatoes, and spinach to the mix before baking this casserole to a golden perfection. Everyone is sure to love this lighter version of a classic comfort food.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at http://ezgf.blogspot.com/2012/02/ital…
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license. http://incompetech.com/m/c/royalty-fr…
Ingredients list
• 12 oz gluten free penne pasta, cooked 1 minute shy of the instructions
• (2) 5 oz cans Italian style tuna in olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• (1) 14oz can of quartered artichoke hearts
• 3 oz bag of sundried tomatoes, cut into slivers
• 1/2 lb fresh baby spinach
• (2) 12 oz cans fat free evaporated milk
• 2 tbsp butter
• 1/3 cup of grated Parmigiano Reggiano cheese
• salt and pepper to taste
• cornstarch slurry (2 tbsp corn starch mixed with 2tbsp water)
• FOR THE BREADCRUMB TOPPING
• 1 cup fresh gluten free breadcrumbs, I grated the end slices for darker crumbs
• 2 tbsp grated cheese
• 1 tbsp olive oil
• sprinkle of garlic powder
• sprinkle of thyme
For additional free healthy casserole recipes, cooking tips and tutorials go to http://www.FaveDiets.com/Casserole-Re…
For this recipe at Favediets go to http://www.favediets.com/Casserole-Re…
[BotBan]
