Tuscan Tuna Mac Casserole

The Tuscan Tuna Mac Casserole is a pleasant twist on the basic Midwestern alleviation meals that brings a contact of Mediterranean sunshine into your kitchen. This recipe hails from the historic subculture of combining pantry staples to create some thing hearty and satisfying. With a combination of creamy tuna, soft pasta, and savory herbs, it’s a dish that reminds me of lengthy Sunday dinners and household gatherings on our farm. It’s best for when you desire a meal this is each nostalgic and refreshing.

Ingredients

• 2 cups elbow macaroni
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (12 oz) chunk mild tuna in water, drained
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup frozen peas, thawed
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Directions

Preheat your oven to 350°F (175°C).
Cook the elbow macaroni in accordance to package deal instructions. Drain and set aside.
In a giant skillet, warmth the olive oil over medium heat. Add the chopped onion and garlic, sautéing till they are smooth and fragrant.
Stir in the drained tuna, diced tomatoes, and peas. Cook for about 5 minutes, permitting the flavors to meld together.
In a massive mixing bowl, mix the cooked macaroni, tuna and vegetable mixture, heavy cream, shredded mozzarella, Parmesan cheese, basil, oregano, salt, and pepper.
Transfer the combination into a greased baking dish and sprinkle the breadcrumbs evenly over the top.
Bake the casserole in the preheated oven for 25-30 minutes, or till the pinnacle is golden brown and the casserole is bubbly.
Let it cool barely earlier than serving.

Enjoy.

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