Giant Shell Tuna Casserole

Course: Entrees
Cuisine: American
Difficulty: Moderate
Pulse Type: Beans
Occasion: Healthy Comfort Foods

A crusty, cheesy topping, giant shells and half pulses make a healthier take on a homey classic.

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Ingredients

For the cheese sauce:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 8 oz milk 2%
  • 2 sprigs fresh thyme leaves
  • ½ tsp salt
  • ¼ tsp black pepper ground
  • 3 oz cheddar cheese white,grated (reserve half for later)
  • 3 oz mozzarella cheese

For the vegetables:

  • 2 tsp butter
  • 3 oz mushrooms button (thinly sliced)
  • 2 oz onion (finely chopped)
  • 2 stalks celery sliced in ½ lengthwise (finely sliced)
  • 2 garlic cloves (finely chopped)
  • 2 oz white wine

For the Assembly:

  • 8 oz pasta giant shell
  • 1 can tuna canned in olive oil, drained
  • 4 oz cannellini beans
  • cheese sauce from above
  • mushroom mix from above
  • 2 tbsp parsley Italian (shredded)
  • 1 tbsp basil fresh (shredded)
  • 2 cups tomato sauce
  • ½ cup water
  • cheese reserved from above
  • 1 cup Panko crumbs
  • ¼ cup olive oil extra-virgin
  • salt to taste
  • black pepper to taste

Instructions

For the Cheese Sauce:

  1. In a small saucepan, melt the butter until foaming. Whisk in the flour until smooth.

  2. Add the milk in a steady stream while whisking to remove any lumps. Add the thyme sprigs and cook over medium heat until the sauce has simmered for 3 minutes.

  3. Remove from heat and stir in ½ the cheese (reserving the other half for the baking step)

  4. Set aside.

For the Vegetables:

  1. In a sauté pan, heat the butter until foaming. Add the mushrooms and onions and cook over high heat until nicely brown.

  2. Add the garlic and the celery and sauté a few more minutes until aromatic.

  3. Add the white wine and reduce just until there is no visible liquid in the bottom of the pan. Reserve.

For the Assembly:

  1. In a large pot of boiling salted water cook the giant shells7-8 minutes or until al dente (still some resistance to the tooth). Pour through a colander and run some cold water over the shells to cool them. Allow to drain thoroughly.

  2. In a medium bowl, combine the drained tuna, white beans, cheese sauce, mushroom mix and the herbs. Taste for seasoning and adjust if necessary.

  3. Preheat the oven to 375°F

  4. Butter a 9x13 casserole dish and smear the bottom with ¾ of the tomato sauce.

  5. Fill each of the shells completely with the tuna filling and place on the tomato sauce.

  6. Drizzle the casserole with ½ cup of water. Dot with remaining tomato sauce and sprinkle with cheese.

  7. Mix the Panko olive oil and a pinch of salt and pepper. Sprinkle over the cheese.

  8. Cover with aluminum foil and bake for 30 minutes. Remove the tin foil and continue to bake for another 10-15 minutes until the cheese and Panko are brown and crusty.