Baked Elbow Pasta with Tuna

Baked Elbow Pasta with Tuna

Gomiti in Casseruola Col Tonno

Ingredients:  

 

4 cups Dakota Growers Elbow Macaroni

1 tablespoon olive oil

1 tablespoon chopped green onion

1 tablespoon chopped celery

1 tablespoon chopped carrots

2 cans (8 ounces each) tuna packed in oil

1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

1 cup cream

1 teaspoon salt

1 teaspoon pepper

1 cup ricotta cheese

1/2 cup Parmesan cheese

 

  Directions Heat oil in medium skillet over medium heat. Cook onion, celery and carrot 5 minutes, stirring frequently. Drain tuna and add to pan, crumbling it with spatula. Stir in parsley, cream and season with salt and pepper and cook 10 minutes, stirring occasionally. Prepare pasta according to package directions; drain well and combine with sauce and cheeses in a 10x10 casserole dish. Bake at 375°F oven for 20 minutes. Serve with additional Parmesan and pepper to taste. Servings 4