Baked pasta with tuna and peas is a cheesy and delicious main course, an easy and clever recipe that allows you to serve a delightful pasta dish in no time. The rich and flavorful tuna, along with the sweet and delicate peas, create a tasty combination. Add the golden and crispy crust, and the baked pasta with tuna and peas is perfect for both everyday lunches and impromptu dinners with friends.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 6.35 oz pasta (I use rigatoni)
- 7 oz frozen peas
- 6.2 oz canned tuna in oil (drained weight)
- 6.35 oz scamorza cheese
- 2 tbsps extra virgin olive oil
- 1 cup cup béchamel sauce
- to taste salt
- to taste grated Parmesan cheese
- optional breadcrumbs (optional)
Tools
- 1 High-sided saucepan
- 1 Low-sided saucepan
- 1 Pasta pot
- 1 Oven dish
Steps
Blanch the peas in a little water for five minutes, then drain them and set them aside. Prepare the béchamel sauce. In a low-sided saucepan, sauté the tuna with the two tablespoons of extra virgin olive oil and the peas for a few minutes. Season with salt. Cook the pasta in plenty of salted water and drain it al dente. Transfer it to the saucepan with the sauce and add béchamel, diced scamorza cheese, and grated Parmesan cheese to taste. Place the pasta in an oven dish, sprinkle with Parmesan and breadcrumbs, and bake in the oven at 356°F (180°C) for thirty minutes or until the cheese is melted and a crispy crust has formed on top.
