Spaghetti Timbales With Tuna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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We were invited to a 50's themed dinner party and I drew my inspiration from a tuna casserole. Trust me, this is WAAAAAAAY better than the old version! This would be great with crab instead of tuna as well and you can bake it in one large spring form pan vs. Read more . the small tins. Ingredients:
1 tbs olive oil + 2 tbs unsalted butter |
1 small sweet yellow onion, minced |
2 ribs of inner celery, minced |
1/2 sweet red bell pepper, peeled and minced |
4 oz button mushrooms, thinly sliced |
8 oz organic spaghetti, broken in 3-4 pieces |
1 cup whole milk ricotta |
1/2 cup organic sharp white chedder, grated |
1/4 cup parmigiano-reggiano, grated |
1 cage free egg |
1 green onion, chopped |
7 oz solid light tuna packed in olive oil, drained (italian preferred) |
sea salt and fresh ground pepper, to taste |
1/2 panko breadbrumbs, seasoned with sea salt and dried parsley, mixed with 2 tablespoon melted butter |
garnish: fresh tomato slices, fresh parsley leaves |
equipment: nonstick mini cheesecake tin w/removable bottom or regular muffin tin |
Directions:
1. Cook pasta according to package directions.
2. In the meatime, heat oil and butter in large nonstick skillet over medium heat. Add onion, celery, mushrooms and bell pepper and sauté until tender. Season with salt and pepper.
3. When pasta is done, drain well. Add to sauteed mixture. Add all the cheeses and mix lightly. In large bowl lightly whisk the egg. Add to the pasta mixture. Put tuna into a bowl and break it up with a fork. Lastly fold in the tuna and green onion into pasta.
4. Lightly grease tin. Place approx. 1 tbsp of panko mixture on bottom of each and press down with bottom of a shot glass. Fill each with tuna spaghetti, pressing down lightly.
5. Bake, uncovered at 350 F for 15-20 minutes. Unmold, garnish and serve warm.
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