Tuna Casserole With Bow Ties, Mushrooms And Parmesan

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 lb bow tie pasta (also called farfalle)
• 5 tablespoons unsalted butter
• 1 red bell pepper, chopped
• 10 ounces mushrooms, sliced
• 3 scallions, chopped
• 1/3 cup flour
• 2 cups milk
• 1 cup chicken broth
• 2 (6 ounce) cans tuna, drained and flaked
• 3/4 cup parmesan cheese, freshly grated
• 1/8 teaspoon cayenne pepper
• salt and pepper
• 1/4 cup dried breadcrumbs

Recipe

• 1 position a rack in the center of the oven and preheat the oven to 350. lightly coat the inside of a 2 ½ to 3 quart baking with vege spray.
• 2 bring a large of water to a boil over high heat. add the pasta and cook until barely tender (it will cook further in the oven). drain well. return the pasta to the cooking pot.
• 3 meanwhile heat the butter in a large skillet over medium heat. add the bell pepper and cook stirring often, until softened, about 3 minutes.
• 4 add the mushrooms and the scallions, and cook, stirring often, until the mushroom juices evaporate and the mushrooms are tender, about 6 minutes.
• 5 sprinkle with the flour and stir well. stir in the milk and broth, and bring to a boil, stirring often.
• 6 reduce heat to medium low and simmer until slightly thickened, about 3 minutes.
• 7 remove from heat and stir in the tuna, ½ cup parmesan and the cayenne. stir this into the pasta mixture and season with salt and pepper.
• 8 pour the pasta into the baking dish and sprinkle with bread crumbs and remaining ¼ cup parmesan. bake until the sauce is bubbling, 25 to 30 minutes. let stand 5 minutes, then serve hot.