Ingredients
6
6 servings
- •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
- •0.5 cup Italian style gluten free bread crumbs
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 1128
- Carbohydrate: 95g
- Fat: 65g
- Fiber: 4g
- Protein: 42g
- Sugar: 3g
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