Gluten Free Tuna Casserole

Serves 8

Instructions

1. Preheat to 400F.
2. In a large saucepan, sauté butter and onions on low heat for 2 minutes until the onions soften. Add tuna, salt, pepper, parsley, and oregano and continue to cook for one minute.
3. Increase the heat to medium. Stir in a ½ cup of milk, then stir in flour until the sauce is smooth. Add in the remaining milk, ¼ cup at a time, cooking in between additions until the sauce begins to thicken.
4. After all of the milk has been added, add the spinach and cook for 3 minutes until the spinach is wilted and the sauce becomes thick. Turn off the heat and stir in the Pecorino Romano cheese.
5. In a large pot, bring 3 quarts of water to a rolling boil. Add salt as desired and cook the Tagliatelle for 8 minutes, (2 minutes less than recommended on the box). Before draining the pasta, remove a ½ cup of pasta cooking water and stir it into the tuna mixture.
6. Transfer the tuna sauce to a large bowl. Add the drained pasta and toss until well combined.
7. Butter a 3½-quart baking dish. Evenly layer the pasta in the dish and top with cheddar cheese.
8. Cover the dish with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes until the cheese has lightly browned.
9. Let rest for 10 minutes before serving.