🍝 Creamy Tuna Pasta Bake with Corn

Name: Creamy Tuna Pasta Bake with Corn
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Penne; Salt; 2 Celery stalks; 400 g Tuna can (in its own juice); 1 Shallot; 1 Garlic clove; 2 Tomatoes; 2 Eggs; 250 ml Whipping cream (min. 30% fat content); 2 tbsp Sour cream (min. 10% fat content); 2 tbsp Olive oil; 1 splash dry white wine; 75 g Grated cheese (e.g. Emmental); Pepper (from the mill)

1002 kcal · 30 min · 4 servings

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Ingredients

400 g Penne
Salt
2 Celery stalks
400 g Tuna can (in its own juice)
1 Shallot
1 Garlic clove
2 Tomatoes
2 Eggs
250 ml Whipping cream (min. 30% fat content)
2 tbsp Sour cream (min. 10% fat content)
2 tbsp Olive oil
1 splash dry white wine
75 g Grated cheese (e.g. Emmental)
Pepper (from the mill)

Instructions

1. Preheat the oven to 200 degrees Celsius with fan assistance.
2. Cook the penne pasta in salted water until very al dente (still firm to the bite).
3. Wash the celery stalks, trim them, and slice them thinly.
4. Drain the tuna well and flake it into small pieces with a fork.
5. Peel the shallot and garlic clove and chop them finely.
6. Wash the tomatoes, cut them into quarters, remove the seeds, and chop them into coarse chunks.
7. Whisk the eggs with the cream and crème fraîche.
8. Sauté the shallot, garlic, and celery in hot oil.
9. Deglaze with white wine and let the liquid reduce slightly.
10. Mix the pasta, tuna, and tomatoes into the vegetable mixture.
11. Season the mixture with salt and pepper.
12. Place the pasta mixture in a baking dish and pour the egg-cream mixture over it.
13. Spread the corn evenly over the top.
14. Bake the casserole for about 20 minutes in the oven until golden brown.

Nutrition per serving

kcal: 1002
Protein: 49 g · Fett/Fat: 52 g · Carbs: 83 g