Italian Tuna Casserole – Gluten Free Recipe

This updated Italian Tuna Casserole is not that same old elbow macaroni and cream of whatever soup version you grew with. This baked pasta dish has taken a trip to Italy and come home with a whole new flavor profile. It starts off with penne pasta in place of the elbows or soggy noodles. A lower fat cheesy sauce now replaces the condensed soup. I’ve added artichoke hearts, sundried tomatoes, and spinach to the mix before baking this casserole to a golden perfection. Everyone is sure to love this lighter version of a classic comfort food.

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Ingredients list
• 12 oz gluten free penne pasta, cooked 1 minute shy of the instructions
• (2) 5 oz cans Italian style tuna in olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• (1) 14oz can of quartered artichoke hearts
• 3 oz bag of sundried tomatoes, cut into slivers
• 1/2 lb fresh baby spinach
• (2) 12 oz cans fat free evaporated milk
• 2 tbsp butter
• 1/3 cup of grated Parmigiano Reggiano cheese
• salt and pepper to taste
• cornstarch slurry (2 tbsp corn starch mixed with 2tbsp water)
• 1 cup fresh gluten free breadcrumbs, I grated the end slices for darker crumbs
• 2 tbsp grated cheese
• 1 tbsp olive oil
• sprinkle of garlic powder
• sprinkle of thyme

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