Creamy Tuna Noodle Cazuela

• Seafood

  • 1 6-ounce can Solid white tuna in oil

• Produce

  • 1 1/2 cups Baby peas, frozen
  • 1 Onion, medium

• Pasta & Grains

  • 12 oz Farfalle pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 Pepper, freshly ground
  • 3/4 cup Piquillo peppers
  • 1 Salt

• Bread & Baked Goods

  • 1/2 cup Panko

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Parmigiano-reggiano cheese
  • 3 cups Whole milk or half and half

Found on foodandwine.com

Description

Ingredients

• 12 ounces farfalle pasta
• 4 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 3 cups whole milk or half-and-half
• 1 1/2 cups frozen baby peas
• 3/4 cup piquillo peppers, sliced (6 ounces)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• One 6-ounce can or jar solid white tuna in oil, drained and flaked
• Salt
• Freshly ground pepper
• 1/2 cup panko (Japanese bread crumbs)

Directions

• Preheat the oven to 450&#176;. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain. Meanwhile, in a large saucepan, melt 3 tablespoons of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes. Add the farfalle pasta, frozen baby peas, sliced piquillo peppers, Parmigiano cheese and tuna and season with salt and pepper. Transfer the mixture to a large baking dish, a <em>cazuela</em> (casserole dish) or 4 individual gratin dishes. In a small skillet, melt the remaining 1 tablespoon of butter. Add the <em>panko</em> and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the <em>panko</em> over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling. Serve right away.