I love tuna in pasta dishes. My favorite one to make is a recipe I got from my Mom, who got the same recipe from her Mom. It’s a simple one to make. You just heat the pan, saute finely chopped onions in olive oil, put in the tuna, and season with salt and pepper. You then add the cream a couple of minutes later and stir until it’s bubbling. Then you finally add the boiled pasta, mixing it until the pasta is completely convered with the sauce.
Add in the cheeses, mozzarella and parmesan (or whatever type of cheese you prefer), while stirring constantly. Once the creamy sauce thickens, you transfer it to a pan and you sprinkle more cheese on top. And then you place it inside the oven and bake it until the cheesy top looks slightly burnt.
I love eating it with garlic bread and with a side of caesar salad. This old-school casserole reminds me of that tuna dish, except this has a lot of other flavors going on in there. The good thing about this recipe is that every ingredient just blends with one another, creating a unified taste that will blow your minds. This one is a must-try.
Photo and recipe courtesy of the Pioneer Woman.
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Quick Tip: Rotini Or Elbow would be a good substitute for Cavatappi noodles.