A classic tuna casserole now gluten free This comforting dish combines glutenfree rotini with onion peas cream spinach and tuna then is topped with glutenfree bread crumbs and baked to crispy golden perfection
Prep Time
50 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat the oven to 400 degrees F (200 degrees C).
Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent
about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese
gluten-free bread crumbs
remaining olive oil
salt
and pepper.
Bake in the preheated oven until bread crumbs turn crispy and golden
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