Zutaten für Tuna Casserole Renaissance Of
- 1 pound elbow macaroni
- 2 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- 1/2 cup chopped yellow onion
- 2 (5 ounce) cans tuna, drained
- 1/4 cup chopped sun-dried tomatoes (oil-packed, drained)
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- generously with freshly ground black pepper
- 1 cup frozen peas (thawed)
- Parmigiano Reggiano Cheese (not used in recipe)
- 1/4 cup shredded fresh basil
- generously with salt
- 1 cup shredded mozzarella cheese
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Zubereitung von Tuna Casserole Renaissance Of
- Preheat oven to 375°F (190°C). Cook 1 pound elbow macaroni according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 2 tablespoons extra virgin olive oil (evoo) in a large skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 cup chopped yellow onion. Sauté until softened, about 4-5 minutes.
- Stir in 2 (5 ounce) cans tuna, drained, 1/4 cup chopped sun-dried tomatoes (oil-packed, drained), and cook for 1-2 minutes until heated through.
- Add 1/4 cup dry white wine and cook for 1 minute, allowing the alcohol to evaporate.
- Pour in 1/2 cup heavy cream and season generously with salt and freshly ground black pepper.
- In a large bowl, combine the cooked pasta, the tuna sauce, 1 cup frozen peas (thawed), and 1 cup shredded mozzarella cheese. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Top with 1/4 cup shredded fresh basil.
- Bake for 15-20 minutes, or until heated through and bubbly. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
27g
Fat
51g
Carbs
30g
