- 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 (6 ounce) tuna packed in oil, drained
- 2 cups heavy cream
- 3 cups shredded Cheddar cheese
- 1/2 cup Italian style gluten free bread crumbs
- Salt and black pepper to taste
- 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.
05/04/2018
recipepes.com
Gluten Free Tuna Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
