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Sun-dried Tomato & Artichoke Tuna Casserole

 
One serving costs about $2.96 One serving costs about $2.96

$2.96 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,pescetarian,pescatarian side dish,lunch,main course,main dish,dinner American
spoonacular Score:8%

Spoonacular Score: 8%

 

Sun-dried Tomato & Artichoke Tuna Casserole is a pescatarian recipe with 4 servings. One portion of this dish contains roughly 41g of protein, 27g of fat, and a total of 829 calories. For $2.96 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. 2 people were impressed by this recipe. It works well as an American main course. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Head to the store and pick up sundried tomatoes, tuna, artichoke hearts, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. Similar recipes include Sun-dried Tomato & Artichoke Tuna Casserole, Artichoke and Sun-Dried Tomato Focaccia, and Sun-Dried Tomato and Artichoke Frittata.

Ingredients

Servings:
4
4  sundried tomato & artichoke tuna casserole: serves
sundried tomato & artichoke tuna casserole: serves
13.23 oz
13.23 oz whole-wheat dried macaroni
whole-wheat dried macaroni
13.23 oz
13.23 oz whole-wheat dried macaroni
whole-wheat dried macaroni
4
4  canned artichoke hearts
canned artichoke hearts
0.5 cup
0.5 cup sundried tomatoes
sundried tomatoes
2 cloves
2 cloves garlic
garlic
1 medium
1 medium onion
onion
1 cup
1 cup milk
milk
2 Tbsps
2 Tbsps butter
butter
2 Tbsps
2 Tbsps flour
flour
0.25 cup
0.25 cup marsala
marsala
1.5 cup
1.5 cup parmesan
parmesan
1 can
1 can canned tuna
canned tuna
2 Tbsps
2 Tbsps whole grain mustard
whole grain mustard
1 cup
1 cup panko breadcrumbs
panko breadcrumbs
2 Tbsps
2 Tbsps olive oil
olive oil
some
some salt and pepper
salt and pepper
4  sundried tomato & artichoke tuna casserole: serves
4
sundried tomato & artichoke tuna casserole: serves
13.23 oz whole-wheat dried macaroni
13.23 oz
whole-wheat dried macaroni
13.23 oz whole-wheat dried macaroni
13.23 oz
whole-wheat dried macaroni
4  canned artichoke hearts
4
canned artichoke hearts
0.5 cup sundried tomatoes
0.5 cup
sundried tomatoes
2 cloves garlic
2 cloves
garlic
1 medium onion
1 medium
onion
1 cup milk
1 cup
milk
2 Tbsps butter
2 Tbsps
butter
2 Tbsps flour
2 Tbsps
flour
0.25 cup marsala
0.25 cup
marsala
1.5 cup parmesan
1.5 cup
parmesan
1 can canned tuna
1 can
canned tuna
2 Tbsps whole grain mustard
2 Tbsps
whole grain mustard
1 cup panko breadcrumbs
1 cup
panko breadcrumbs
2 Tbsps olive oil
2 Tbsps
olive oil
some salt and pepper
some
salt and pepper

Equipment

casserole dish
casserole dish
food processor
food processor
whisk
whisk
oven
oven
sauce pan
sauce pan
bowl
bowl
pot
pot
casserole dish
casserole dish
food processor
food processor
whisk
whisk
oven
oven
sauce pan
sauce pan
bowl
bowl
pot
pot


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.16
Ingredient
4 sundried tomato & artichoke tuna casserole: serves
375 grams whole-wheat dried macaroni
375 grams whole-wheat dried macaroni
4 canned artichoke hearts
½ cups sundried tomatoes
2 cloves garlic
1 medium onion
1 cup milk
2 tablespoons butter
2 tablespoons flour
¼ cups marsala
1.5 cups parmesan
1 can canned tuna
2 tablespoons whole grain mustard
1 cup panko breadcrumbs
2 tablespoons olive oil
Price
$0.04
$0.80
$0.80
$0.03
$3.58
$0.13
$0.24
$0.40
$0.24
$0.02
$0.65
$3.16
$1.09
$0.53
$0.58
$0.33
$12.64

Nutritional Information

Quickview
1176 Calories
53g Protein
28g Total Fat
171g Carbs
24% Health Score
Limit These
Calories
1176k
59%

Fat
28g
44%

  Saturated Fat
12g
78%

Carbohydrates
171g
57%

  Sugar
16g
19%

Cholesterol
60mg
20%

Sodium
1192mg
52%

Alcohol
2g
13%

Get Enough Of These
Protein
53g
106%

Selenium
166µg
237%

Manganese
2mg
114%

Phosphorus
826mg
83%

Calcium
623mg
62%

Vitamin B3
10mg
51%

Magnesium
174mg
44%

Copper
0.84mg
42%

Fiber
9g
37%

Potassium
1188mg
34%

Vitamin B1
0.5mg
33%

Iron
5mg
33%

Zinc
4mg
33%

Vitamin B2
0.55mg
32%

Vitamin B12
1µg
32%

Vitamin B6
0.58mg
29%

Folate
79µg
20%

Vitamin B5
1mg
17%

Vitamin A
683IU
14%

Vitamin K
12µg
12%

Vitamin E
1mg
11%

Vitamin C
8mg
10%

Vitamin D
0.7µg
5%

covered percent of daily need

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