Tuna Penne Casserole Recipes

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TUNA CASSEROLE

Steps:

• Preheat oven to 425 degrees. In a large pot of boiling salted water, cook pasta 2 minutes less than package instructions (it will be undercooked). Drain. In a small bowl, toss together panko, Parmesan, and 2 teaspoons oil.
• In pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until softened, 8 minutes. Add flour and whisk to coat onion with flour. Slowly whisk in broth, then milk.
• Cook, stirring constantly, until sauce comes to a boil. Reduce heat and simmer, stirring frequently, until sauce is thickened, about 8 minutes. Stir in pasta, tuna, and peas and season to taste with salt and pepper.
• Transfer tuna mixture to a 9-by-13-inch baking dish and top with panko mixture. Bake until sauce is bubbling and crust is golden, 17 to 20 minutes. Let cool 10 minutes before serving.

TUNA GARDEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
• Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
• Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
• Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.

INDIVIDUAL TUNA CASSEROLES

Steps:

• Cook pasta according to package directions., Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups., In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.

TUNA-PASTA CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook and drain pasta as directed on package.
• Meanwhile, in 1 1/2-quart saucepan, melt butter over low heat. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• Stir in pasta, broccoli and tuna; mix well. Spoon into ungreased 2-quart casserole. Cover and bake about 25 minutes or until hot and bubbly.
• Meanwhile, in small bowl, mix topping ingredients. Sprinkle topping over casserole. Bake uncovered about 5 minutes longer or until topping is toasted.

CREAMY TUNA-PENNE CASSEROLE

Steps:

• .Heat oven to 450. Bring large pot of salted water to simmer. Add garlic; cook 5 minute Remove from water and chop.
• Place zucchini in fine-mesh sieve; place in simmering water and cook 2 minutes; remove. Place under cold running water to stop cooking; drain. Bring water in pot to a boil.
• In large bowl, stir together cream, cheese, anchovy paste, basil, salt and pepper. Add tuna, breaking into flaked pieces; stir in garlic and zuchinni.
• Partially cook penne in boiling water 5 minutes; drain. Add to bowl and mix well.
• Pour into 11/8 baking dish. Sprinkle with panko and drizzle with butter.
• Bake uncovered, 15 to 25 minutes or until sauce is bubbling and top is golden brown. Remove from oven.

PENNE WITH TUNA AND PEAS IN TOMATO SAUCE

Steps:

• Bring a pot of water to boil for cooking the penne.
• Mince garlic and sauté in hot oil in a nonstick skillet for about 30 seconds. Add hot pepper flakes and sauté for 15 seconds.
• Add wine and cook quickly to reduce by half.
• Add tomatoes and tomato paste; reduce heat and simmer gently.
• When water boils, add penne and cook according to package directions.
• Cut tuna into bite-size chunks. Add to tomato sauce with peas. Cook 5 minutes, until tuna is cooked.
• When penne is cooked, drain and serve with the tuna-pea sauce.

TUNA PENNE CASSEROLE

Steps:

• Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside.
• Meanwhile, lightly spray a large broilerproof skillet with cooking spray. Add the oil, swirling to coat the bottom. Cook the onion over medium-high heat for 3 minutes, or until soft, stirring frequently. Set aside.
• Preheat the broiler if using the topping.
• Put the cornstarch in a cup. Add the water, whisking to dissolve. Set aside.
• Whisk the milk, parsley, curry powder, salt, onion powder, and pepper into the onion. Cook, still over medium-high heat, for 5 minutes, or until the milk mixture is hot.
• Gently whisk in the cornstarch mixture. Continue to gently whisk for 3 to 5 minutes, or until slightly thickened. Remove from the heat.
• Stir in the beans, tomatoes, tuna, and pasta.
• In a small bowl, stir together the panko and margarine. Sprinkle over the casserole.
• Broil about 4 inches from the heat for 30 seconds to 1 minute, or until the topping is browned.
• Cook's Tip on Cornstarch
• Cornstarch needs gentle treatment. Too much heat or stirring will cause a cornstarch-thickened sauce to become thin.
• Nutrition Information
• (Per serving)
• Calories: 254
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 17mg
• Sodium: 212mg
• Carbohydrates: 41g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Calcium: 162mg
• Potassium: 482mg
• Dietary Exchanges
• 2 1/2 starch
• 1 vegetable
• 1 1/2 very lean meat
• Nutrition Information: (with optional ingredients)
• (Per serving)
• Calories: 279
• Total fat: 4.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 17mg
• Sodium: 241mg
• Carbohydrates: 44g
• Fiber: 5g
• Sugars: 6g
• Protein: 18g
• Calcium: 162mg
• Potassium: 484mg
• Dietary Exchanges
• 2 1/2 starch
• 1 vegetable
• 1 1/2 very lean meat

PENNE WITH TUNA AND RED ONION

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain, reserving 1/2 cup pasta water. Return pasta to pot.
• Meanwhile, in a large nonstick skillet, heat oil over medium-low heat. Add onion and garlic; season with salt and pepper. Cook, stirring often, until onion is very tender and starting to brown, about 8 minutes. Add half-and-half and if using, anchovies; raise heat to high, and boil 2 minutes.
• Pour mixture over pasta. Add tuna, parsley, capers, and reserved pasta water; toss to combine. Season with salt and pepper, as desired.

TUNA WITH PENNE PASTA

Steps:

• Cook pasta till al dente.
• Drain.
• Combine the rest of the ingredients in large bowl.
• Toss with cooked pasta.
• Garnish with cheese and adjust seasonings.