Gluten Free Tuna Casserole
Ingredients
- 1 (12 ounce) box Barilla® Gluten Free Rotini
- 4 tablespoons olive oil, divided
- 1 cup diced yellow onion
- 1 cup frozen peas, thawed
- 1 (10 ounce) package baby spinach
- 2 cups heavy cream
- Salt and black pepper to taste
- 3 cups shredded Cheddar cheese, divided
- 2 (6 ounce) tuna packed in oil, drained
- ½ cup Italian style gluten free bread crumbs
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Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
- Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
- Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
- Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
- Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.
Source
Original recipe: View Original