Seirup Kitchen

• 1 lb. Pasta
  Recommended shapes include:
  • Cappinelli (Barilla #)*Favorite
  • Rotini “springs”
  • Penne
• 2 cans Italian Tuna, packed in olive oil
• Mushrooms
• Roma Tomatoes
• Celery
• Fresh Parsley
• Breadcrumbs
• Garlic

Directions:

Slice mushrooms into approx. 1/4-inch slices
Boil pasta in salted water until al dente.
Meanwhile, roughly chop garlic.
Saute mushrooms and garlic in butter in a medium frying pan
Meanwhile, chop Roma Tomatoes into 1/2-inch cubes; chop celery into 1/4-inch slices.
When mushrooms have started to wilt, remove from pan and set aside.
Don’t forget about the pasta you’re boiling- you don’t want it overdone!
Chop fresh parsley
Make the cream sauce KAT NEED YOUR DIRECTIONS HERE
Combine cooked pasta, sauteed vegetables, parsley, tomatoes, tuna (with oil), and sauce in a large mixing bowl.
Mix.
Pour into baking dish (pyrex, corningware, etc.)
Sprinkle top with breadcrumbs creating a thin layer.
Bake at 400 until breadcrumbs are browned and a slight crust has formed on the top.

• Leftover Rating: 5 Stars
• Serves: 6+
• Recipe From:: Based on a plain Tuna Casserole from Soups, Stews & One Pot Meals cookbook

Tags: casserole, cream sauce, fresh parsley, fresh tomatoes, mushrooms, pasta, tuna, white sauce

This entry was posted on Wednesday, February 10th, 2010 at 5:44 am and is filed under Entrees, One-Dish-Meals, Pastas. You can follow any responses to this entry through the RSS 2.0 feed.You can leave a response, or trackback from your own site.