INGREDIENTS:
1 Pound of Rigatoni Pasta ( cooked al dente and set aside)
4 tablespoons of butter
1 small onion chopped
1/4 cup of flour
3 cups of whole milk
1 1/2 cups of baby peas
3/4 cups of roasted red pepper-chopped
2 cups of chopped Shitake mushrooms
3 six ounce cans of tuna packed in oil
1/2 cup of grated Parmesan cheese
salt and pepper
2 more tablespoons of butter
1/2 cup of panko breadcerumbs
1/2 teaspoon of crushed red pepper flakes
basil leaves
DIRECTIONS:
In a saucepan melt 4 tablespoons of butter, add onion and cook until soft. Add flour and stir until a ball forms--slowly add the mil and continue to whisk. When all the milk is in the pan, bring the mixture up to a boil until it thickens! Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese. Season with salt and pepper!
Put the remaining 2 tablespoons of butter into pan and melt, add the breadcrumbs and mix really well. Remove from heat. Put the casserole into 4 large gratin dishes or 6 small. Sprinkle with the breadcrumb mixture. Bake in a 425 degree oven for 15 to 20 minutes.
Sprinkle with red pepper flakes and basil leaves!
INGREDIENTS:
1 Pound of Rigatoni Pasta ( cooked al dente and set aside)
4 tablespoons of butter
1 small onion chopped
1/4 cup of flour
3 cups of whole milk
1 1/2 cups of baby peas
3/4 cups of roasted red pepper-chopped
2 cups of chopped Shitake mushrooms
3 six ounce cans of tuna packed in oil
1/2 cup of grated Parmesan cheese
salt and pepper
2 more tablespoons of butter
1/2 cup of panko breadcerumbs
1/2 teaspoon of crushed red pepper flakes
basil leaves
DIRECTIONS:
In a saucepan melt 4 tablespoons of butter, add onion and cook until soft. Add flour and stir until a ball forms--slowly add the mil and continue to whisk. When all the milk is in the pan, bring the mixture up to a boil until it thickens! Remove from heat and add--pasta, tuna, mushrooms, peppers and cheese. Season with salt and pepper!
Put the remaining 2 tablespoons of butter into pan and melt, add the breadcrumbs and mix really well. Remove from heat. Put the casserole into 4 large gratin dishes or 6 small. Sprinkle with the breadcrumb mixture. Bake in a 425 degree oven for 15 to 20 minutes.
Sprinkle with red pepper flakes and basil leaves!
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