Creamy Tuna and Pasta Casserole Recipe
Ingredients
Directions
- Cook the pasta in salt water, strain and place aside.
- Saute the chopped onion and garlic in olive oil.
- Add the mushrooms, the tomato paste, salt, chilli pepper, the nutmeg and stir.
- Let it cook for a few minutes.
- Add the white wine and the drained tuna and cook a little more.
- Then add the cream and let it cook for a bit.
- Add the prepared tuna to the pasta and mix well.
- Put it on a baking dish and cover with the grated cheeses.
- Bake at 180°C or 350°F until the cheese is melted and golden brown (about 15 to 20 minutes).
- Serve it hot.
Adapted from a Recipe by: saborintenso.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
Can I substitute the cream with a lighter option?
Yes, you can substitute the cream with half-and-half or a mixture of Greek yogurt and milk for a lighter version. Just ensure to mix it well to avoid curdling.
What should I do if the casserole is too dry after baking?
If the casserole turns out too dry, you can drizzle a little extra cream or a splash of broth over the top before serving to add moisture. Alternatively, you could serve it with a side of sauce.
How should I store leftovers and how long do they last?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole for up to 2 months, but note that the texture may change once reheated.
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Have made this tuna casserole many times. My husband just loves it! Thank you so much for sharing this delicious Portuguese tuna casserole dish. 😋🥰