Total Time
1hr 50mins
Prep 10 mins
Cook 1 hr 40 mins

I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread.

Ingredients Nutrition

Directions

  1. Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
  2. Drain and keep warm.
  3. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
  4. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
  5. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
  6. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
  7. Stir in 2 ozs of parmesan.
  8. and remove from heat.
  9. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
  10. Continue layering sauces andpasta,finishing with cheese sauce.
  11. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
  12. Sprinkle with a little fresh thyme and serve hot.

Reviews

(5)
Most Helpful

Really tasty and very filling. I added another can of tomatoes to the tuna sauce to make it a bit saucier, as I felt one can wasn't enough for me.

dale! May 13, 2002

This was really wonderful. I was skeptical at first having had umpteen versions of that nasty tuna noodle casserole while growing up. This one is a keeper. Thanks for sharing it!

johnfordfw January 17, 2011

I would like to re-post this review, because I think that a statement I made concerning the yield was incorrect. I originally posted Sept 23, 2004. My husband and I enjoyed this dish. I added a little more tomato puree to the mixture, and added 1 teaspoon oregano and 1/2 teaspoon each basil and marjorum. I did find the cheese sauce rather thick. Thank you for sharing your recipe.

mianbao October 22, 2005

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