Tuna penne gratin in creamy pink sauce
Ingredients
 | 400 g of penne pasta, or any other short-cut pasta (0.9 lb) |
 | 5 oz can of tuna (140g) |
 | 1 cup grated cheese eg parmesan, gruyère, cheddar, emmental, etc. |
 | 1 cup of fresh or baby Spinach |
For the sauce:
 | 3/4 cup of crême fraiche or heavy cream |
 | 3/4 cup of tomato or provencale sauce (store-bought or homemade) |
 | 1 teaspoon of dried basil |
 | 1/2 teaspoon of dried oregano |
 | 1/2 teaspoon of dried thyme |
 | 1 teaspoon of garlic powder or flakes |
 | Salt and pepper |
How to make this tuna penne gratin in creamy pink sauce
- Cook the pasta: In a large pot, cook according to package instructions until al dente. Drain and transfer to a large casserole dish.
- Prepare the pink sauce: In a small bowl, mix all the sauce ingredients until smooth and well combined.
- Prep the filling: Chop the spinach and drain the tuna thoroughly.
- Layer the casserole: Spread the spinach and tuna evenly between the cooked pasta layers. Pour the pink sauce over the top and mix gently so it coats everything.
- Add the cheese: Sprinkle a generous layer of shredded cheese over the surface.
- Bake: Preheat the oven to 375°F (190°C) and bake for about 15 minutes, or until the cheese is melted and golden brown.
- Serve warm.
There is something quite satisfying about digging into a tuna casserole. This tuna and pasta gratin is adapted from the French gratin dauphinois to make a delicious tuna penne gratin covered with lovely gooey cheeses.
It is a simple and satisfying pasta dish, and a great way to use up some leftover tuna in your fridge or some canned tuna you have in your pantry.
The key is the sauce, which is a pink sauce made from combining crème fraiche (or heavy cream) with a ton of herbs and spices to infuse throughout the gratin.
Once the sauce is mixed, it is time to assemble the rest of the dish. Just combine the tuna with fresh spinach, pasta al denté and cheese and you are more or less done.
With that, you’ve got a hearty dish that makes a wonderful weeknight dinner, or a simple side dish for a party with friends and family.
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Tuna Penne gratin
Equipment
Ingredients
- 400 g of penne pasta (0.9lb)
- 1 cup of fresh spinach
- 5 oz can of tuna (140g)
- 1 cup grated cheese eg parmesan, gruyère, cheddar, emmental, etc.
Pink Pasta sauce
- 3/4 cup of crême fraiche or heavy cream
- 3/4 cup of tomato coulis or tomato sauce
- 1 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1 teaspoon of garlic powder
- pinch of salt and pepper
Instructions
- In a large pot on the stove, cook the pasta according to package instructions.
- In a small mixing bowl, mix all the ingredients for the pink sauce.
- Chop the spinach and drain the tuna from the can.
- Once the pasta has finished cooking, drain the pasta and place it in a large casserole dish.
- Layer the spinach and tuna between the cooked pasta.
- Top the casserole with the pink sauce mix it into the pasta bake.
- Preheat the oven at 375°F (190°C).
- Sprinkle the top layer with shredded cheese, added liberally.
- Place in the oven for 15 minutes or until the cheese on top looks cooked and golden brown.
- Serve while warm.
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
This tuna penne gratin would go well with a starter like bruschetta or a tomato tartare. Another option would be a salad like this Périgord salad with gizzards.
What drinks to serve with it?
For drinks, try a light white wine such as a Côtes de Provence or a Languedoc-Roussillon wine along with the tuna penne gratin.
If you don’t like white wine, try a chilled rosé from the Rhone or Corsica.
How to store it?
If you do want to prepare this tuna penne gratin in advance, let it cool completely and place it in an airtight glass container.
However, it is not a dish that freezes very well because the pasta and cheese can get soggy, so I don’t recommend it.
