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Creamy Tuna Pasta Bake

fish, pasta

2 tablespoons butter
1 cup chopped green onions; about 6
3 cloves garlic; minced
4 cups sliced mushrooms; 12 ounces
1/2 teaspoon (each) salt and pepper
1/3 cup all-purpose flour
2 cups milk
1 1/2 cups chicken stock
3 tomatoes; seeded and diced
2/3 cup grated Parmesan cheese
1/2 cup chopped fresh basil
4 cups penne
4 cups broccoli florets and chopped peeled
2 cans (each 6 oz) water-packed tuna; drained
1 cup shredded Asiago cheese
1 1/2 cups fresh bread crumbs

In Dutch oven, melt butter over medium-high heat; cook onions, garlic, sliced mushrooms, salt and pepper, stirring occasionally, for about 5 minutes or until softened. Whisk flour with half of the milk; whisk in remaining milk. Add to pan along with stock. Bring to boil; reduce heat to medium and cook, stirring, for 10 minutes or until thickened. Remove from heat. Stir in tomatoes, Parmesan and basil. (Make-ahead.- Chill in refrigerator; cover and refrigerate for up to 24 hours.) In large pot of boiling salted water, cook pasta for 7 minutes or until almost tender. Add broccoli; cook for about 2 minutes or until broccoli is bright green and pasta is just tender. Drain and chill under cold running water; drain well and return to pot. Stir in tuna and sauce. Spread in greased 13- x 9-inch (12-cup) baking dish. (Make-ahead Chill in refrigerator; cover and refrigerate for up to 4 hours. Increase baking time by 10 to 15 minutes.) Sprinkle Asiago cheese over top, then bread crumbs. Bake in 350ºF oven for 40 to 45 minutes or until golden and centre is piping hot. SUBSTITUTIONS For a vegetarian version, omit tuna and use 1 can (19 oz) red kidney beans, drained and rinsed. Or if fresh basil is unavailable, substitute 2 teaspoons dried and cook with onions; add 1/4 cup chopped fresh parsley with tomatoes.

Contributor: Canadian Living - November, 1999

Yield: 8 servings

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