Tuna Pasta Bake
A Super Satisfying
Savory and Crunchy Dish!
- 2 cans tuna in water
- 1/4 cup dehydrated onion
- 3 large slices dehydrated elephant garlic
- 1 14.5 oz. can small-diced tomatoes
- handful dehydrated mushrooms
- 4 oz. whole wheat rotini (that spirally pasta!)
- 2 teaspoons of vegetable stock to flavor the pasta cooking water (I choose to use Better Than Bouillon)
- tablespoon red wine (optional)
- seasoning: Italian dried herbs – a good pinch or two to taste
- olive oil as needed
- 4 oz. crème fraîche, OR plain yogurt, OR sour cream
- dash of black pepper
For the Topping:
- 4 oz. approx. coarse shredded sharp cheddar cheese
- 2 slices bread, made into bread crumbs
Here's How to Make Tuna Pasta Bake:
Here's How to Make
Tuna Pasta Bake:
- Re-hydrate the onion, garlic, and mushrooms in a jug of cold water.
- Drain the tuna as best you can in the kitchen sink, use a sieve.
- Cook the pasta in the vegetable stock for TEN minutes, no more! Drain, place in oven-safe dish.
- While the pasta is cooking, in a saucepan with about a tablespoon or
two of olive oil, fry your breadcrumbs until golden and crisp. Takes a
couple of minutes. Remove from pan
and put aside in a small dish.
- In the now-empty saucepan, add about 2 tablespoons olive oil,
sauté the onion, garlic and mushrooms, until soft. Add the can of
tomatoes, and Italian herbs, to taste. Add black pepper, to taste.
Simmer for ten minutes.
- Add the two cans of tuna to the pasta, and combine - breaking
up the bigger tuna pieces. Add the sauce. Next, add the crème fraîche
(or sour cream, or plain yogurt), stir gently!
- Smooth out the pasta and sauce, and add the grated cheese as a layer.
- Add the breadcrumbs on top of the cheese.
- Bake, uncovered, at 350°F for 30 minutes.
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This fantastic tummy-pleasin' dish came to us from Grandpa Yogi otherwise known as John, in Derbyshire, UK! Thanks for sharing this fantastic dish with us, John! He says "there's nothing like the sound of the breadcrumbs'
crunch as your spoon dips down into the creamy pasta". And we couldn't
agree more. This Tuna Pasta Bake is now on our family's fave food list!
Our test kitchen (yeah, right ... meaning "me") cooked this up
from 'start to eaten' in about an hour – plus there was enough (in my
humble opinion) to have two separate dishes – and the
2nd dish was devoured by my parents :-) They just phoned to say how much they enjoyed it!
I hope this filling dish will become one of your family's favorites too!
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SIGN UP for our FREE Mini Course!
Learn how to keep a full pantry –
for any reason or season!
Our 6-part email series will arrive
in your inbox every three days
– click the little girl's basket of
apples to find out all about it!
Tuna Pasta Bake
Feb 15, 17 03:58 PM
Find out just how long I think long-term is and why another alternative isn't such a bad idea! See page 32 FAQ.
Feb 15, 17 03:56 PM
JJ wants to know if Mylar bags can be used for stowing food instead of Mason jars - also can she use reusable canning lids - read more here on page 32 FAQ.
Feb 15, 17 10:08 AM
I read in your apple dehydrating prep steps that you use lemon juice strayed on the slices. I've always used orange juice to dip the apples in. Is the lemon juice better? Read more on our newly-minted…
Feb 08, 17 04:09 PM
Dehydrating fruit such as apples and oranges straight from your trees ... and bananas ... or frozen fruit such as strawberries and pears is so easy to do! Learn how here!
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