Sun dried Tomato Artichoke Tuna Casserole
Details
- Serving Size: 4
- Weight Watchers: 24 Points
Cuisine
- American
- side dish
- lunch
- main course
- main dish
- dinner
Ingredients
- Sundried Tomato & Artichoke Tuna Casserole: Serves 4
- 375g dried whole-wheat macaroni
- 4 canned artichoke hearts
- ½ cup sundried tomatoes
- 2 cloves garlic
- 1 medium onion, quartered
- 1 cup 2% milk
- 2 tbsp butter
- 2 tbsp flour
- ¼ cup marsala
- 1 ½ cup freshly grated Parmesan, divided
- 1 can tuna, drained
- 2 tbsp whole grain mustard
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
Place six cups of water in a large pot and bring to a boil over high heat.
Drain, reserving one cup of the pasta water and set aside.
Pulse until the mixture is finely minced and evenly distributed. Set aside.
In a small saucepan melt butter over medium heat.
Add flour whisking constantly until it forms a paste.
Add marsala and whisk until incorporated.
Add the milk in increments whisking constantly until it forms a thin sauce.
Add mustard and tuna and stir to combine.
Season with salt and pepper to taste.
Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.
In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.
Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.
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