David Chilcotts Creamy Tuna And Mushroom Pasta Bake Recipes

MARSALA AND MUSHROOM PASTA BAKE

Marsala and Mushroom Pasta Bake image

Provided by Michael Symon : Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt and freshly cracked black pepper
1 pound cavatappi pasta
6 tablespoons unsalted butter
6 cups sliced mixed mushrooms (shiitake and cremini)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1/3 cup all-purpose flour
1 cup marsala wine
3 cups vegetable stock
1 cup whole milk
Freshly grated nutmeg
1/2 cup finely chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan

Steps:

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!

DAVID CHILCOTT'S CREAMY TUNA AND MUSHROOM PASTA BAKE

David Chilcott's Creamy Tuna and Mushroom Pasta Bake image

I saw this recipe demonstrated on YouTube, and it made my mouth water. Chilcott is known as the One Pot Chef there and has a delightful Ausralian accent. I'm thinking about using reconstituted mixed dried mushrooms in this recipe.

Provided by Lorraine of AZ

Categories Tuna

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups fresh mushrooms, sliced
1 (1 lb) box uncooked pasta (Bow Ties suggested)
garlic-infused olive oil (or similar flavored oil)
2 (7 ounce) cans tuna, drained & chunked (I always use more tuna than specified)
1 (10 3/4 ounce) can condensed cream of celery soup
1 cup milk
7 cups water

Steps:

Preheat oven to 400 degrees F.
Pour uncooked pasta into a large baking dish. Set aside.
In a large saucepan, gently heat olive oil, and add mushrooms. Turn them over, stirring, until they start to shrink down a bit and brown off. Add the celery soup and tuna and stir to combine thorooughly.
Add milk and water to mixture and stir until all ingredients are combined nicely. Bring to boiling, then pour on top of the pasta. It seems like a lot of water, but the pasta will soak it up.
Cover the baking dish with foil and place in preheated oven. Bake for 20 minutes. Remove the foil and bake 10 minutes longer.

Nutrition Facts : Calories 444.9, Fat 8.2, SaturatedFat 2.5, Cholesterol 36.4, Sodium 322, Carbohydrate 63, Fiber 3, Sugar 3.2, Protein 28.1

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