Penne Gratinated with Swiss Chard, Tuna and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g penne, luten-free
- 400 g Swiss chard
- 12 half tomatoes, dried
- 1 can tuna in its own juice
- 400 g Goronzola
- 2 cups cream
- 50 ml white wine
- 1 tablespoon., Coated sauce thickener or starch, gluten-free
- 4 stalks herbs (mushroom herb), if on hand
- 1 teaspoon, heaped soup spice
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the penne in salted water until firm to the bite, quench and pour into a greased casserole dish. Pepper to taste and add very little salt.
- Preheat the oven to 180 °
- Wash the chard. Cut the stems into 1 cm pieces and the leaves into strips.
- Bring water to the boil in a saucepan and first let the stems cook for about 5 minutes, then add the leaves for 2 minutes and switch off the plate. Blanch, drain and drain well.
- Distribute the drained Swiss chard evenly on the seasoned pasta.
- In the meantime, cut the dried tomatoes into small pieces, the gorgonzola into small cubes and drain the tuna.
- Put the cream, wine, nutmeg, seasoning, only 200 g Gorgonzola, mushrooms, the sliced tomatoes and the tuna in a saucepan and let it get hot. The cheese should melt. Thicken only a little with a little starch.
- Pour the hot sauce evenly onto the pasta using a ladle and spread the remaining 200 g Gorgonzola on top.
- Bake at 180 ° in the oven for 10 minutes.
- If you don`t have gluten intolerance, you can of course use normal pasta. The mushroom herb can also be dispensed with. For vegetarians the dish is also possible without tuna that also tastes very tasty.
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