Gluten Free Tuna Casserole

Ingredients

• 1 box Barilla® Gluten Free Rotini , 12 ounce
• 4 tablespoons olive oil , divided
• 1 cup diced yellow onion
• 1 cup frozen peas , thawed
• 1 package baby spinach , 10 ounce
• 2 cups heavy cream
• Salt and black pepper to taste
• 3 cups shredded Cheddar cheese , divided
• 2 tunas packed in oil , 6 ounce
• 0.5 cups Italian style gluten free bread crumbs

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.

3. 3

   Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.

4. 4

   Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.

5. 5

   Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.

6. 6

   Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.