12ouncesfarfalle pasta, cooked to al dente and drained
12ouncessolid white tuna , well drained
3/4cupsparmigiano-reggiano cheese , finely grated
Instructions
Preheat the oven to 375°F degrees. Coat a large casserole dish with cooking spray and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the garlic, cook for 1 minute. Add the panko bread crumbs, tossing to coat. Continue to brown for 3-4 minutes until fragrant and browned. Remove and set aside.
Using the same pan, return to medium heat and add the mushrooms, using just the leftover oil. Reduce to half the size and spoon out to a dish. Set aside.
In the same pan over medium heat, melt the butter. Add the onion and saute until it is soft and opaque. Mix in the flour until it makes a paste,and continue stir until flour is light brown. Whisk in the cream, bringing to a simmer. Add the frozen peas, sun dried tomatoes and roasted red peppers. Toss to coat and remove from the heat. Season with salt and pepper.
In a large mixing bowl, combine cooked pasta, cream mixture,mushrooms, onions, garlic, tuna, and cheese. Mix until all ingredients are fully combined and then transfer to the prepared casserole dish.
Top with the seasoned panko topping.
Bake, covered with aluminum foil, for 20 minutes, then remove the aluminum and cook for an additional 5 minutes or until casserole registrars at 145°F. Remove and allow to rest for 10 minutes before serving.
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