Creamy Tuna Pasta Bake with Béchamel

1. 1

   Bring a large pot of lightly salted water to a boil. Add the penne and cook, stirring occasionally, for 2 minutes less than the package directions, about 9 minutes. Drain the penne, reserving 1 cup of the pasta water, rinse, and set aside.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch casserole dish.

3. 3

   Melt 3 tablespoons butter in a large, shallow saute pan. Stir in the flour and cook, stirring, until golden, about 3 minutes. Gradually whisk in the milk. Add the minced onion, bay leaves, and cayenne pepper. Continue cooking until the bechamel sauce thickens, 10 to 15 minutes. Season with 1/4 teaspoon salt.

4. 4

   Place the cooked pasta in a large bowl. Add the bechamel sauce and mix well. Crumble the drained tuna over the pasta. Add the peas and Colby-Jack cheese; mix. Thin the mixture with 2 to 4 tablespoons of the reserved pasta water. Season with pepper and the remaining salt. Transfer to the prepared casserole dish.

5. 5

   Melt the remaining 2 tablespoons butter. Add the bread cubes; mix well until the bread is fully coated. Stir in the Parmesan cheese. Top the casserole with this bread mixture and cover tightly with aluminum foil.

6. 6

   Bake in the preheated oven for 30 minutes. Remove the foil and continue baking until the top is browned and golden, about 10 minutes more.

• Calories 684.42 kcal High
• Protein 34.73 g Good Source
• Carbs 74.18 g Moderate
• Total Fat 27.38 g High
• Saturated Fat 16.66 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 79.28 mg High
• Sodium 778.74 mg High
• Fiber 6.06 g Good Source
• Sugar 20.09 g High
• Added Sugar 6.23 g Moderate
• Calcium 511.6 mg Good Source
• Iron 5.27 mg Good Source
• Potassium 333.01 mg Low Source
• Vitamin A 90.5 mcg_rae Moderate
• Vitamin C 9.59 mg Moderate
• Vitamin D 0.79 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Fish 🐟
• Milk 🥛
• Wheat 🌾
• Gluten