Tuna & Linguine ‘Spaghetti Pie’
Think of this as an updated Tuna Casserole.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Pasta
Ingredients
Scale
- 4oz (120gr) mushrooms, chopped
- 1 medium onion, chopped
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1 tbs olive oil
- 9oz (270gr) canned tuna, drained
- 4oz (120gr) linguini
- 2/3 cup (5oz, 150gr) Greek yogurt
- 2/3 cup (5oz, 150gr) soft, spreadable, goat cheese
- 1 egg
- 1 tsp dried tarragon
- 1 tsp dried basil
- 1/4 cup (1oz, 30gr) grated Parmesan
Instructions
- Cook pasta according to package directions.
- Heat oil in skillet over medium heat.
- Add onion, celery, mushrooms, and garlic sauté until onion is tender.
- Put tuna into a bowl and break it up with a fork.
- Add the goat cheese and mix lightly.
- In large bowl lightly whisk the egg.
- Add the yogurt, herbs and whisk.
- When pasta is done, drain well.
- Toss to cool a bit (do not rinse) then add to the egg mixture.
- Mix well and put into a baking dish. Pat into place.
- Spread onion/mushroom mixture evenly over the pasta.
- Spoon the tuna mixture on top.
- Sprinkle with Parmesan.
- Bake, covered with foil (or lid) at 400 F (200C) for 20 minutes.
- Remove foil (or lid) and bake 5 minutes longer. Serve.
Notes
Substitute ricotta or cream cheese for the goat cheese; sour cream for the yogurt.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 847
- Sugar: 10.2 g
- Sodium: 1135.4 mg
- Fat: 36.8 g
- Saturated Fat: 17.4 g
- Trans Fat: 0 g
- Carbohydrates: 58.4 g
- Fiber: 4.8 g
- Protein: 69.1 g
- Cholesterol: 198.8 mg
Keywords: baked pasta, tuna, tuna casserole
