Sun-dried Tomato & Artichoke Tuna Casserole

Health score
24%
Sun-dried Tomato & Artichoke Tuna Casserole
45 min.
4
1177kcal

Ingredients

  •  alouette all natural sundried tomato and basil spreadable cheese 
  • 375 .5 oz. macaroni dried whole-wheat
  • 375 .5 oz. macaroni dried whole-wheat
  •  artichoke hearts canned
  • 0.5 cup sun-dried olives 
  • cloves garlic 
  • medium onion quartered
  • cup milk 2%
  • tbsp butter 
  • tbsp flour 
  • 0.3 cup plum brandy 
  • 1.5 cup parmesan divided freshly grated
  • can tuna drained
  • tbsp coarse mustard whole
  • cup panko bread crumbs 
  • tbsp olive oil 
  • servings salt and pepper to taste

Equipment

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

Directions

  1. Preheat oven to 375
  2. Place six cups of water in a large pot and bring to a boil over high heat.
  3. Liberally salt the water and add the macaroni. Cook for approximately nine minutes or until al dente.
  4. Drain, reserving one cup of the pasta water and set aside.
  5. Squeeze excess moisture from the artichoke hearts and place them in a food processor along with the tomatoes, onion and garlic.
  6. Pulse until the mixture is finely minced and evenly distributed. Set aside.
  7. In a small saucepan melt butter over medium heat.
  8. Add flour whisking constantly until it forms a paste.
  9. Add marsala and whisk until incorporated.
  10. Add the milk in increments whisking constantly until it forms a thin sauce.
  11. Whisk in one of Parmesan and the artichoke mixture. Reduce and bring to a simmer until the cheese is completely melted.
  12. Add mustard and tuna and stir to combine.
  13. Season with salt and pepper to taste.
  14. 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.
  15. Pour macaroni into a prepared nine-inch casserole dish, approximately three inches deep. Set aside.
  16. In a small bowl combine breadcrumbs, the rest of the cheese and olive oil.
  17. Cover macaroni with breadcrumb mixture and garnish with strips of Parmesan if desired.
  18. Bake for 20-25 minutes or until golden brown and bubbly.

Nutrition Facts

Calories1177kcal
Protein18.4%
Fat22.17%
Carbs59.43%

Properties

Glycemic Index
67.75
Glycemic Load
4.92
Inflammation Score
-8
Nutrition Score
36.228695652174%

Flavonoids

Petunidin
0.99mg
Delphinidin
0.59mg
Malvidin
14.22mg
Peonidin
0.59mg
Catechin
1.48mg
Epicatechin
1.13mg
Apigenin
0.01mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.03mg
Quercetin
5.9mg

Nutrients percent of daily need

Calories:1176.58kcal
58.83%
Fat:28.44g
43.75%
Saturated Fat:12.43g
77.69%
Carbohydrates:171.49g
57.16%
Net Carbohydrates:162.15g
58.96%
Sugar:16.91g
18.79%
Cholesterol:60.79mg
20.26%
Sodium:1192.73mg
51.86%
Alcohol:2.3g
12.75%
Protein:53.09g
106.19%
Selenium:166.08µg
237.26%
Manganese:2.27mg
113.53%
Phosphorus:826.3mg
82.63%
Calcium:623.96mg
62.4%
Vitamin B3:10.14mg
50.7%
Magnesium:174.31mg
43.58%
Copper:0.84mg
42.22%
Fiber:9.33g
37.33%
Potassium:1188.09mg
33.95%
Vitamin B1:0.5mg
33.27%
Iron:5.93mg
32.97%
Zinc:4.89mg
32.57%
Vitamin B2:0.55mg
32.14%
Vitamin B12:1.92µg
31.99%
Vitamin B6:0.58mg
29.06%
Folate:79.3µg
19.82%
Vitamin B5:1.72mg
17.15%
Vitamin A:683.75IU
13.67%
Vitamin K:12.9µg
12.29%
Vitamin E:1.67mg
11.12%
Vitamin C:8.04mg
9.75%
Vitamin D:0.7µg
4.65%
Source:Foodista