This recipe makes a large amount - if served with a salad it could feed 8. It's so quick and easy and freezes very well too. A recipe great to sneak kale or spinach into it without the fussy eaters complaining, as the creamy mushroom sauce covers the taste of the spinach or kale!! A really good hearty filling family meal.
ThermoFun – Week 45 – Tuna & Mushroom Pasta Casserole
Ingredients
- 350g spiral/penne pasta
- 4 slices of bread, quartered
- 60g parmesan cheese, cubed
- 3 tablespoon capers, drained
- 4 garlic cloves, peeled
- 3 spring onions, quartered
- 20g olive oil
- 200g mushrooms, sliced
- 150g white wine
- 20g TM vegetable stock
- 40g plain flour
- 600g milk
- 425g chunky tuna, drained
- 100g sour cream
- 1 cup (40g approx.) thinly-sliced kale or spinach
- 1½ teaspoon thyme, dried
- ⅛ teaspoon ground black pepper
- handful fresh chopped parsley, to top (optional)
- handful grated cheese, to top (optional)
Instructions
- Preheat the oven to 190°C. Grease a casserole dish (I use a large lasagna dish)
- Cook pasta in your ThermoServer Click Here for directions.
While your pasta is cooking, continue on to make your sauce. - Place bread into TM bowl and chop 4 sec / speed 6. Set aside.
- Place parmesan into TM bowl and grate 10 sec / speed 9. Set aside.
- Place capers, garlic and spring onions into TM bowl and chop 3 sec / speed 8. Scrape down.
- Add mushrooms and oil and sauté 5 mins / Varoma / speed 1 / Reverse / MC off.
- Add wine and stock and cook 3 mins / Varoma / speed 1 / Reverse / MC off.
- Stir flour in with aid of spatula.
- Add milk and cook 10 mins / 100°C / speed 1 / Reverse.
- Drain the pasta and then place into casserole dish.
- Add to casserole dish; cheese, tuna, sour cream, kale or spinach, thyme, black pepper and the creamy mushroom sauce and combine all ingredients well.
- Sprinkle on the breadcrumbs and bake for 20 mins or until the top is lightly brown.
- Remove from the oven and sprinkle chopped parsley and grated cheese on top if desired.
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