It was raining when I decided to do this recipe and when the weather is crappy out I go right to comfort food. When I was little in my house tuna casserole was something my mom made from time to time. I'm doing a new twist on an old classic. I'm making tuna stuffed shells. It thought this was interesting and since I like tuna casserole I'm all in.
Ingredients
For the sauce
3 tbs butter
3 tbs flour
3 cups whole milk
Pinch of cayanne
Pinch of nutmeg
1 tsp salt (or to your preference)
1/4 tsp dried oregano
1/2 cup grated fontina or white chedder
20 cooked jumbo pasta shells
For the filling
1tbs olive oil
1/2 small onion, diced
1 clove minced garlic
1/2 cup diced red pepper
1/2 cup green peas
2 (6oz) cans solid white tuna flaked into small pieces
2tsp lemon zest
1tbs lemon juice
1/2 cup fontina or white chedder
1egg, beaten
2/3 cup ricotta
Pinch of cayanne
2 tbs grated parmesan
In a medium saucepan melt the butter and add the flour. Cooking for 2 minutes. Slowly add the milk and whisk like crazy until there are no visible lumps. Add nutmeg, cayanne and salt. Simmer the sauce and then turn off the heat and add the cheese and oregano.
Put sauce to the side.
Saute onions in the olive oil until soft. Add the garlic and diced peppers and cook for five minutes until soft. Combine with the rest of the ingredients, except the parmesan. Mix with a fork until just combine.
Spread 1/3rd of the sauce on the bottom or a 13x9 casserole dish. Stuff the shells with the filling and place into the dish. Top with remaining sauce and sprinkle with parmesan. Bake for 25-30 minutes at 400 until GBD. (Golden,brown and deliscious).
So I hope your inspires to use up those cans of tuna in a.new twiat on an old classic comfort food favorite!
Off for now!
Published with Blogger-droid v1.7.4
No comments:
Post a Comment