Tuna Pasta Bake
If there ever was a comfort food to end all comfort foods, then this is the one. Easy, quick and so, so fulfilling not to mention delicious.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Main Course
Cuisine Italian
- 300 g Gruyere
- 4 shallots diced
- 2 cloves garlic minced
- 4-6 large portobello mushrooms chopped
- olive oil for frying
- 100 ml vermouth
- 700 ml heavy cream
- sea salt to taste
- black pepper to taste
- 300 g tuna
- 400 g Pasta, Penne, Conchiglione, Farfalle or ?
- 100 g Grated Parmesan
grate the Gruyere
dice the shallots
cut and mince the garlic
chop the portobello mushrooms
add olive oil in a pan
add the mushrooms until the moisture is released
once ready take the mushrooms out in a bowl
add olive oil in the pan
add the onion
add the garlic
deglaze the pan with the vermouth
once the alcohol is evaporated add the heavy cream and let it shimmer
add the grated Gruyere
add the tuna
add the portobello mushrooms and let them shimmer
in a heavily salted boiling water add the pasta and boil them for 3 minutes
add the pasta in the sauce and stir it all around
transfer everything in a pyrex and add the grated parmesan
preheat the oven at 180℃/356℉ and cook for 10 minutes or until the cheese is golden and forms a crust
ready to serve
Keyword comfortfood, pasta, recipe