- Makes: 6 servings
- Prep: 20 mins
- Cook: 20 mins
- Bake: 25 mins 375°F
cup dried penne pasta
pound tiny new potatoes, diced (1/2-inch pieces)
cup chopped onion
teaspoon ground black pepper
teaspoons finely shredded lemon peel
ounces provolone cheese, shredded
4 1/2 ounce can tuna packed in roasted garlic olive oil or desired flavor tuna
cup pitted kalamata olives, halved
pounds green, white, and/or purple asparagus, trimmed, cut in 1-inch pieces
cup soft bread crumbs
- Preheat oven to 375 degrees F. In a large saucepan cook pasta according to package directions, adding diced potatoes during the last 4 minutes of cooking time. Drain and set aside.
- Meanwhile, for sauce, in a large Dutch oven melt 2 Tbsp. of the butter. Cook onion in butter about 3 minutes, until tender. Stir in flour and a pinch of salt and pepper. Cook and stir 2 minutes more. Whisk in milk all at once. Add lemon peel. Cook and stir until thickened and bubbly. Whisk in provolone cheese until melted. Gently fold pasta, potatoes, tuna, olives, and asparagus into sauce. Pour into a 3 quart rectangular baking dish .
- For topping, in a small bowl melt the remaining 1 Tbsp. of butter. Stir in bread crumbs and Parmesan. Sprinkle on casserole. Bake, uncovered, for 25 to 30 minutes, until heated through and topping is golden.
From the Test Kitchen
If tuna packed in garlic olive oil in not available, substitute tuna packed in oil and add 2 cloves of minced garlic when cooking.
Nutrition Facts (Asparagus-Tuna Casserole )
- Per serving:
- 467 kcal cal.,
- 21 g fat
- (10 g sat. fat,
- 2 g polyunsaturated fat,
- 5 g monounsatured fat),
- 50 mg chol.,
- 753 mg sodium,
- 36 g carb.,
- 5 g fiber,
- 4 g sugar,
- 34 g pro.
- Percent Daily Values are based on a 2,000 calorie diet