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Suggest a better descriptionPreheat the oven to 425 degrees.
Bring a large pot of heavily salted water to boil. Add the Pastariso Gluten Free Brown Rice Vegetable Rotini and cook for 6 – 7 minutes. Drain and rinse with hot water.
While the pasta is cooking heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add ½ teaspoon of salt, ¼ teaspoon pepper and stir in the flour. Cook, stirring constantly, for 1 minute. Add the chicken broth and milk, raise the heat and bring to a boil. Reduce heat and cook until the sauce thickens, 6 – 8 minutes. Stir in the tuna, peas and cooked pasta. Pour the mixture into a 9? by 13? baking dish.
Combine the remaining tablespoon of olive oil with the panko bread crumbs and top the tuna mixture. Bake for 15 – 20 minutes or until the top is browned and the sauce bubbly. Let cool a few minutes before serving.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 43 | ||
Calories from Fat: 24 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 113.8mg | 4 % | |
Potassium 105.5mg | 3 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 1.8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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