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Gluten Free Tuna Casserole
Gluten Free Tuna Casserole
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Gluten-free tuna casserole with rotini, peas, cream, spinach, and golden crunchy topping.
Ingredients:
  • 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 cups heavy cream
  • Salt and black pepper to taste
  • 3 cups shredded Cheddar cheese, divided
  • 2 (6 ounce) tuna packed in oil, drained
  • 0.5 cup Italian style gluten free bread crumbs
Instructions:
  • Preheat the oven to a toasty 400°F (200°C).
  • Heat a pan over high heat and pour in 2 tablespoons of olive oil. Sauté the onions until slightly translucent, about 4 minutes. Reduce heat to medium, then add the peas and spinach, cooking until the spinach is wilted.
  • Stir in cream to the onion mixture, season with salt and pepper, then simmer. Carefully mix in 2/3 of the cheese and remove from heat.
  • Prepare the pasta as instructed on the package. Once cooked, drain the pasta and combine it with the luscious cream sauce and tuna.
  • Transfer the pasta mixture into a 9x13-inch baking dish. Sprinkle the remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper on top for added flavor and texture.
  • Bake until bread crumbs are crispy and golden, about 10 minutes in the preheated oven.

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