Preheat 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (152g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 24 (56%)|
|Amt Per Serving||% DV|
|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 %|
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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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