If you go back to my baked pasta with chicken post, you will remember that I absolutely love baked pasta!
I bought this new stoneware baking dish and I couldn’t resist putting it to use the moment I put down the grocery bags on the kitchen counter! I usually bake pasta or make gratins using stoneware dishes.
Stoneware baking dishes are made from stone fired at very high temperatures. This kind of dishes distributes the heat evenly and keeps the food warm long after it is out of the oven.
Tuna and Mushroom Pasta Casserole
Ingredients (for two):
- 2 cups penne pasta
- 1/2 cup chopped mushrooms, I like them chopped into quarters
- 1/2 cup canned tuna
- 1 tsp butter
- 1 cup canned chopped tomatoes
- 2 Tbsp cooking cream
- 1 tsp tomato paste
- Salt, pepper and dried basil
- Shredded mozzarella cheese
1. Cook pasta according to packet instructions. Drain the pasta and reserve 1/4 cup of its water.
2. Preheat the oven to 350F.
3. Heat a skillet and throw in the mushrooms without any oil and butter. The mushrooms will let our their water and this way they’ll be more flavorsome. Add the butter and when it melts, add in the tuna and fry for a few minutes.
4. Add the tomatoes, cooking cream, tomato paste and the 1/4 cup of water that you reserved. Season well with salt, pepper and dried basil and bring to boil, then lower the heat and cover for around 20 minutes. When the sauce thickens, throw in the paste and mix well.
5. Pour the pasta mix into a loaf pan or casserole dish and layer it with the shredded mozzarella, then put in the oven for not more than ten minutes. You just need to melt the cheese. For a golden and crispy cheese layer, broil it for a few minutes.