Tuna Noodle Casserole
Ingredients 12 oz. farfalle pasta
4 tbsp unsalted butter
1 medium onion, finely chopped
2 tbsp all-purpose flour
3 cups whole milk
1 ½ cups frozen peas O cup red peppers, sliced ½ cup freshly grated Parmigiano-Reggiano cheese
One 6-oz. can or jar solid white tuna in oil, drained and flaked Freshly ground pepper ½ cup panko (Japanese bread crumbs)
1. Preheat the oven to 450 F. Cook the farfalle pasta in a large pot of boiling salted water until al dente. Drain. 2. Meanwhile, in a large saucepan, melt 3 tbsp of the butter. Add the onion and cook over high heat, stirring, until softened, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and bring to a boil. Cook the sauce over moderate heat, stirring occasionally, until thickened, about 3 minutes.
3. Add the farfalle pasta, frozen baby peas, sliced peppers, Parmigiano cheese and tuna, then season with salt and pepper. Transfer the mixture to a large baking dish, or 4 individual gratin dishes.
4. In a small skillet, melt the remaining 1 tbsp of butter. Add the panko and cook over moderate heat, stirring, until golden, about 1 minute. Sprinkle the panko over the casserole and bake for 10 minutes (5 minutes for individual gratins), or until bubbling.