A classic tuna casserole, now gluten free! This comforting dish combines gluten-free rotini with onion, peas, cream, spinach, and tuna, then is topped with gluten-free bread crumbs and baked to crispy, golden perfection.
Ingredient
1 (12 ounce) box Barilla® Gluten Free Rotini
4 tablespoons olive oil, divided
1 cup diced yellow onion
1 cup frozen peas, thawed
1 (10 ounce) package baby spinach
2 cups heavy cream
Salt and black pepper to taste
3 cups shredded Cheddar cheese, divided
2 (6 ounce) tuna packed in oil, drained
½ cup Italian style gluten free bread crumbs
Direction
Preheat the oven to 400 degrees F (200 degrees C).
Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.
