I have to say, this recipe surprised me the most positively in my whole life. Without exaggeration! Sounded easy, relatively fast and a good variation on pasta with tuna (that we do quite often – with corn, onion, tomato sauce and tuna). I never thought these small changes in the list of ingredients will make such a huge difference! I got some serious compliments on this dish… bell-pepper tuna casserole, where were you until now? : ))
Original recipe inspiration from here, see below my healthier variation.
1 can tuna (preferably in olive oil)
pasta (I used Barilla pipette rigate)
1 finely chopped onion
1 red bell pepper, cut in slices
1 tablespoon flour
1/2 cup milk
1. Cook the pasta according to the instructions on the packaging, drain and set aside.
2. In a frying pan, heat a tablespoonful of olive oil (you can use the oil from the tuna can) add chopped onions, mushrooms, bell pepper and tuna, and sauté until tender.
3. Mix the milk, flour, salt and pepper, pour in the pan and mix, cook until smooth and bubbly.
4. Add the pasta to the sauce, mix it well.
5. Pour the mixture into a casserole
6. Sprinkle the top with bread crumbs (or cheese if you wish)
7. Bake at around 180-200°C for about half an hour.