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.
Ingredients
- Barilla® Gluten Free Rotini: 1 box (12 ounce box)
- olive oil: 4 Tbsp (divided)
- yellow onion: 1 cup (diced)
- frozen peas: 1 cup (thawed)
- baby spinach: 1 pack (10 ounce pack)
- heavy cream: 2 cups
- salt and black pepper: (to taste)
- cheddar cheese: 3 cups (divided, shredded)
- tuna packed in oil: 2 piece (6 ounce, drained)
- Italian style gluten free bread crumbs: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C).
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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.
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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.
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Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
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Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
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Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.
