Rachael Ray Tuna Casserole (Lenten Meal)
- Number of Servings: 6
Ingredients
Ingredients Salt1 box whole wheat penne1 tablespoon extra virgin olive oil (EVOO)1 tablespoon butter2 garlic cloves, grated1 small onion, chopped2 tablespoons flour1 cup chicken stock1 cup half-and-halfGround black pepperA pinch of nutmeg1/4 cup flat leaf parsley, chopped1/2 cup grated Parmigiano Reggiano cheese, plus some for passing at the table1 can cannellini beans (15 ounces), drained2 boxes frozen spinach (10 ounces each), thawed and squeezed in a kitchen towel to remove excess moisture2 cans tuna in water (6 ounces each), drained
Preparation
Pre-heat the oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve.
In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
Turn off the heat, then fold in the parsley, grated Parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 13-inch x 9-inch baking dish and top with the remaining cheese. Place in the oven to brown the topping, about 10 minutes.
Serve with your favorite simple salad alongside.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEANPODX2.
Pre-heat the oven to 400°F.
Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook until al dente, according to the package directions. Drain the pasta thoroughly, return it to the pot and reserve.
In a large skillet over medium-high heat, heat 1 tablespoon EVOO, one turn of the pan, and the butter. Cook the garlic and onion until tender, about 2-3 minutes. Sprinkle in the flour and cook for another minute, then whisk in the chicken stock and half-and-half and season with salt, ground black pepper and nutmeg. Bring it up to a bubble and thicken.
Turn off the heat, then fold in the parsley, grated Parmigiano Reggiano cheese, cannellini beans, spinach, tuna and penne. Pour the mixture into a 13-inch x 9-inch baking dish and top with the remaining cheese. Place in the oven to brown the topping, about 10 minutes.
Serve with your favorite simple salad alongside.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user BEANPODX2.
Nutritional Info Amount Per Serving
- Calories: 425.1
- Total Fat: 10.1 g
- Cholesterol: 24.5 mg
- Sodium: 622.2 mg
- Total Carbs: 62.0 g
- Dietary Fiber: 10.0 g
- Protein: 19.4 g
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