Tuna Pasta Bake Wheat Free Recipes

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

Steps:

• Preheat oven to 375°F.
• Cook the pasta in boiling water for 8 minutes. Drain and set aside.
• In a small bowl, combine the parmesan cheese and Italian bread crumbs and set aside.
• In a large bowl, combine all of the other ingredients and then stir in the pasta.
• Pour the mixture into a lightly oiled baking dish (9 x 12 inches) and then spread it evenly.
• Sprinkle the parmesan and breadcrumb mixture over the casserole.
• Bake for 45-50 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

Steps:

• Cook the pasta and drain well.
• In a separate saucepan put the tomatoes, tomato puree, garlic, herbs and tabasco, bring to the boil then simmer for 10 minutes.
• Allow to cool slightly or when adding the yogurt it will curdle.
• Add the yogurt and sweetcorn to the tomato mixture and mix well.
• Put the tuna in with the pasta and mix to distribute the tuna evenly.
• Then tip the tomato mixture on top and stir thoroughly.
• Tip the mixture into an ovenproof dish and top with grated cheese.
• Cook in the oven for 30-35 minutes, until the top is golden and the misture is bubbling.
• Serve on it's own or accompanied by a green salad.

Steps:

• Heat oven to 180C/fan 160C/gas 4.
• Boil 600g rigatoni for 2 mins less time than stated on the pack.
• To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
• Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
• Remove from the heat and stir in all but a handful of the 250g grated cheddar.
• Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
• Transfer to a baking dish and top with the rest of the grated cheddar.
• Bake for 15-20 mins until the cheese on top is golden and starting to brown.