- 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.