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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:21%

Spoonacular Score: 21%

 

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 wrap
sundried tomato wrap
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 wrap
4
sundried tomato wrap
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
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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: $3.40
Ingredient
4 sundried tomato wrap
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
$1.84
$3.58
$0.13
$0.24
$0.33
$0.24
$0.02
$0.65
$3.16
$1.09
$0.53
$0.58
$0.33
$13.58
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Nutritional Information

Quickview
882k Calories
41g Protein
31g Total Fat
103g Carbs
26% Health Score
Limit These
Calories
882k
44%

Fat
31g
49%

  Saturated Fat
12g
81%

Carbohydrates
103g
35%

  Sugar
14g
17%

Cholesterol
62mg
21%

Sodium
1238mg
54%

Alcohol
2g
13%

Get Enough Of These
Protein
41g
83%

Selenium
108µg
155%

Manganese
1mg
70%

Phosphorus
646mg
65%

Calcium
610mg
61%

Vitamin B3
8mg
43%

Vitamin B12
1µg
31%

Magnesium
124mg
31%

Copper
0.59mg
29%

Vitamin B1
0.43mg
29%

Fiber
7g
28%

Vitamin B2
0.48mg
28%

Potassium
976mg
28%

Iron
5mg
28%

Zinc
3mg
23%

Vitamin A
1152IU
23%

Vitamin B6
0.45mg
22%

Vitamin C
17mg
21%

Folate
62µg
16%

Vitamin B5
1mg
13%

Vitamin K
12µg
12%

Vitamin D
1µg
11%

Vitamin E
1mg
11%

covered percent of daily need

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