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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.' Ingredients:
1 (8 ounce) package farfalle (bow tie) pasta |
1 tablespoon margarine |
1 1/4 cups milk |
1 (1.2 ounce) package creamy pesto sauce mix |
2 cups fresh spinach, rinsed and thinly sliced |
1/2 cup sliced fresh mushrooms |
3 (6 ounce) cans tuna, drained |
3 roma (plum) tomatoes, chopped |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.
3. Add cooked pasta, tuna and tomatoes, stirring gently to coat. Cook 3 to 5 minutes until thoroughly heated.
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