Name: Italian Tuna Casserole
Prep time: 10 min
Cook time: 25 min
Ingredients: 12 ounce penne pasta, cooked 1 minute shy of the instructions; 2 can (5 ounces) Italian style tuna in olive oil; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 can (14 ounces) quartered artichoke hearts; 3 ounce sun-dried tomatoes, cut into slivers; 1/2 pound fresh baby spinach; 2 can (12 ounces) fat free evaporated milk; 2 tablespoon butter; 1/3 cup Parmigiano Reggiano cheese, grated; Salt and black pepper, to taste; Cornstarch slurry (2 tablespoons corn starch mixed with 2 tablespoons water); FOR THE BREADCRUMB TOPPING:; 1 cup fresh breadcrumbs; 2 tablespoon cheese, grated; 1 tablespoon olive oil; Garlic powder; Thyme

Italian Tuna Casserole

By: Anne Colagioia

It's about time those typical tuna casserole recipes get an upgrade! This Italian Tuna Casserole recipe from Anne Colagioia is one of the best healthy casserole recipes out there because it adds a new flavor twist to a vintage nostalgic dish. As a bonus, this gluten free foods recipe cooks up in just 25 minutes.

Notes

If you’re following a gluten free diet be sure to use gluten free pasta. Also be sure to use gluten free bread for the breadcrumbs. I grated the end slices for darker breadcrumbs without having to over-bake the casserole. For the sun-dried tomatoes, be sure to use a ready-to-eat softer pliable variety. This casserole can also be served straight from the skillet with the breadcrumbs sprinkled on top.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this version of a comfort food casserole classic, watch this cooking video:

Preparation Time10 min

Cooking Time25 min

Cooking MethodCasserole

Ingredients

12 ounces penne pasta, cooked 1 minute shy of the instructions
2 cans (5 ounces) Italian style tuna in olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14 ounces) quartered artichoke hearts
3 ounces sun-dried tomatoes, cut into slivers
1/2 pound fresh baby spinach
2 cans (12 ounces) fat free evaporated milk
2 tablespoons butter
1/3 cup Parmigiano Reggiano cheese, grated
Salt and black pepper, to taste
Cornstarch slurry (2 tablespoons corn starch mixed with 2 tablespoons water)
FOR THE BREADCRUMB TOPPING:
1 cup fresh breadcrumbs
2 tablespoons cheese, grated
1 tablespoon olive oil
Garlic powder
Thyme

Instructions

Preheat the oven to 350 degrees F (or 175 degrees C).
Stir together all of the ingredients for the breadcrumb topping (breadcrumbs, cheese, olive oil, garlic powder to taste and thyme to taste) and set it aside.
Start cooking the pasta in salted water according to the package instructions.
In a large skillet, add the onions, garlic and butter to the pan and sauté for 3 minutes or until the onions are softened and translucent.
Add the artichokes and sauté for another minute then add the sun-dried tomatoes, evaporated milk and salt and pepper to taste. Bring it up to a boil and stir in the cornstarch slurry. Let it simmer for 2-3 minutes before adding the tuna to the pan.
Add the grated Parmigiano Reggiano cheese and stir to combine. Then, add the spinach and simmer for 1 minute.
Add the pasta and stir until all of the ingredients are evenly distributed. Empty the contents of the skillet into greased 9 x 13 inch baking dish.
Sprinkle the breadcrumb mixture over the top and bake it for 15 minutes or until the top is golden and brown. Chopped scallions are a nice garnish since they mirror the onions used in the dish.