Sun-dried Tomato & Artichoke Tuna Casserole

Ingredients

• •4 sundried tomato & artichoke tuna casserole: serves
• •375 g macaroni
• •4 artichoke hearts
• •½ cup sundried tomatoes
• •2 cloves garlic
• •1 medium onion
• •1 cup milk
• •2 tbsp butter
• •2 tbsp flour
• •¼ cup marsala
• •1½ cups parmesan
• •1 can tuna
• •2 tbsp grain mustard
• •1 cup panko breadcrumbs
• •2 tbsp olive oil
• •salt and pepper

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Method

From foodista.com — read the original

1. 1Preheat oven to 375°F
2. 2Place six cups of water in a large pot and bring to a boil over high heat.
3. 3Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente.
4. 4Drain, reserving one cup of the pasta water and set aside.
5. 5Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic.
6. 6Pulse until the mixture is finely minced and evenly distributed. Set aside.
7. 7In a small saucepan melt butter over medium heat.
8. 8Add flour whisking constantly until it forms a paste.
9. 9Add marsala and whisk until incorporated.
10. 10Add the milk in increments whisking constantly until it forms a thin sauce.
11. 11Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted.
12. 12Add mustard and tuna and stir to combine.
13. 13Season with salt and pepper to taste.
14. 14Remove sauce from heat and pour over macaroni, adding as much pasta water as you need to thin the sauce enough to coat the pasta.
15. 15Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.
16. 16In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.
17. 17Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.
18. 18Bake for 20-25 minutes or until golden brown and bubbly.