Best 5 Farfalle And Tuna Casserole Recipes

FARFALLE WITH TUNA SAUCE

Steps:

• Cook pasta in a pot of boiling salted water until al dente.
• Drain and flake the tuna. Heat a 2 Tbsp. oil in a skillet and add the garlic. When it starts to sizzle, add the flaked tuna. Stir to combine. Ass 1/2 cup wine and bring to a boil. Add the frozen peas and salt. Let simmer while the pasta cooks. Drain the pasta and transfer directly to the sauce. Mix to combine well and allow the flavors to meld. Season with pepper and serve immediately, sprinkled with a little fresh parsley.

RETRO-METRO FANCY TUNA CASSEROLE

Steps:

• Place bread in warm oven, 250 degrees F, to dry and toast, 20 minutes.
• Place tuna in a skillet and add wine, then water -- just enough to cover fish. Add bay leaf and peppercorns. Bring liquids to a boil. Reduce heat to simmer and cover skillet. Poach fish for 12 minutes.
• Heat a large skillet over medium heat. Add oil, 1 turn of the pan, and 2 tablespoons butter--reserve remaining 2 tablespoons butter. Add shallots and mushrooms and season with salt and pepper. Saute gently for 5 minutes. Sprinkle in ground thyme or poultry seasoning and flour and cook flour 1 minute, stirring with whisk. Whisk in stock, then cream. Adjust seasonings. Add peas.
• Remove cooked, poached tuna to a bowl and flake fish with a fork.
• Add cooked noodles and tuna to sauce. Remove sauce from heat and transfer mixture to a casserole or serving dish.
• Use the widest cutting edge on a box grater to grate the bread into large crumbs. Melt remaining 2 tablespoons butter in a small cup in microwave and pour melted butter over bread, Scatter buttery bread crumbs and parsley over the top of the casserole. Serve immediately.

TUNA PASTA CASSEROLE WITH PARMESAN CHEESE

Steps:

• Heat oven to 350 F.
• Grease a 2 1/2-quart baking dish.
• Cook pasta in boiling salted water following package directions; transfer to a colander to drain. Rinse with hot water and set aside.
• In a medium saucepan, melt butter over medium-low heat. Cook green onions and garlic for about 1 minute. Add flour and stir until blended and bubbly. Add the milk and chicken broth and cook, stirring, until thickened. Add 1 cup of the Parmesan cheese, sherry, pepper, and nutmeg. Stir in the tuna and peas, stir in the drained pasta, then taste and add salt, as needed.
• Transfer the mixture to the prepared baking dish and sprinkle the remaining 1/4 cup of Parmesan cheese over the top.
• Toss bread crumbs with the melted butter until well blended and sprinkle the crumbs over the Parmesan layer.
• Bake the casserole for 25 minutes, or until browned and bubbly.

RENAISSANCE OF TUNA CASSEROLE

Steps:

• Place pasta water on to boil. Salt water then add pasta and cook to al dente.
• While pasta cooks, heat a deep skillet over medium heat with extra-virgin olive oil. Saute garlic and onions until tender, 4 to 5 minutes. Add tuna and sun-dried tomatoes and stir to heat through, another 1 to 2 minutes. Add wine and cook it down a minute then add cream and season sauce with salt and pepper. Toss hot pasta and peas with sauce and cheese. Serve on dinner plates and top with shredded basil.

FARFALLE AND TUNA CASSEROLE

Steps:

• In a small bowl, mix breadcrumbs and parmesan cheese.
• Add in 4 tablespoons reserved oil from the tuna; stir to mix well.
• Cook pasta in boiling salted water according to package directions; drain well.
• Put drained pasta in a large bowl.
• Add in Alfredo sauce, green onion, peas, lemon peel, lemon juice, and salt and pepper; stir to mix well.
• Pour mixture into a 3-quart casserole dish.
• Sprinkle crumb mixture evenly over the top.
• Bake at 375 degrees for about 20-25 minutes or until pasta is hot and topping is golden brown.