Want to prepare a quick and delicious dinner for your family? Nothing like cooking this tuna pasta gratin in the oven with béchamel sauce, cream and grated cheese. Bon appetit!!!
HOW TO PREPARE TUNA PASTA GRATIN IN THE OVEN:
Cook the pasta in a saucepan with water seasoned with a little salt and a peeled onion. When the pasta is cooked, drain it and set aside.
Meanwhile, place the olive oil, chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden. Add the tuna and season with a little pepper. Stir and cook over low heat about 3 to 4 minutes. Add the pasta to the pan and mix in the tuna. In a bowl, combine the cream, the béchamel and the nutmeg. Place the pasta and the tuna on a baking dish and drizzle with the béchamel and cream mixture. Sprinkle with grated cheese
(4 votes, 4.50 out of 5)Ingredients
- 250 grams (8 3/4 ounces) elbow pasta
- 350 grams (12 1/3 ounces) canned tuna
- 200 ml (1/2 pint (236 ml)) whipping cream
- 125 grams (4 1/2 ounces) grated cheese
- Pepper (to taste)
- Nutmeg (to taste)
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- 3 cloves of garlic
- 1 small onion to cook the pasta
- Salt (to taste)
- 200 ml (about 1 cup) milk
- 2 tablespoons corn starch flour
- 1/2 tablespoon butter
- Pepper (to taste)
- Nutmeg (to taste)
- Salt (to taste)
For the béchamel sauce:
Directions
- For the béchamel sauce:
Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes. - Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. Béchamel sauce recipe.
- Cook the pasta in a saucepan with water seasoned with a little salt and a peeled onion. When the pasta is cooked, drain it and set aside.
- Meanwhile, place the olive oil, chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden, stirring occasionally. Add the tuna and season with a little pepper. Stir and cook over low heat about 3 to 4 minutes, stirring occasionally. Add the pasta to the pan and mix in the tuna.
- Preheat the oven to 180ºC (350ºF).
- In a bowl, combine the cream, the béchamel and the nutmeg. Place the pasta and the tuna on a baking dish and drizzle with the béchamel and cream mixture. Sprinkle with grated cheese and bake until golden brown, about 35 to 40 minutes.
- Turn off the oven and serve.
