meatless dinner

Classic Hot Tuna Noodle Casserole with Cracker Topping - Classic comfort food packed full of noodles, tuna, cheese, and a homemade sauce makes this the perfect casserole any night of the week!

Classic Hot Tuna Noodle Casserole with Cracker Topping

albacore tuna

German Egg Spaetzle Farmer-Style noodles

crimini mushrooms, chopped

salt

black pepper

shallot,

garlic, minced

nutmeg

dill

vegetable broth

cornstarch

heavy cream

cheddar cheese, divided *optional

sleeve of Ritz Crackers,

butter, unsalted and melted

Preheat the oven to 350F, rack in the middle. Butter a 9&#215;13” casserole dish. Set aside. In a heavy bottom large pot over medium heat add in 1 tablespoon of oil. When the oil starts to shimmer add the 1 cup of chopped mushrooms and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Remove the mushrooms from the pan and set aside.

In the same pan add 1 tablespoon of oil. Add in the garlic, shallots, nutmeg, salt, and pepper. Cook until the shallots are soft. About 3-5 minutes. Add in the cooked mushrooms. Add in the broth and simmer for one minute. Decrease the heat to medium-low. Make a slurry of the cornstarch and cream in a cup. Add to the mushroom mixture. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Add in the dill and taste for seasoning. If using the cheese, add 1 cup of the cheese to the sauce and stir to melt.

To the pot, add in the cooked noodles and tuna. Mix gently to combine. Pour the mixture into the buttered casserole dish and spread out evenly. If using the cheese, sprinkle the remaining cheese over top. In a separate bowl, mix the crushed cracker crumbs and melted butter. Sprinkle the buttered cracker crumbs over top and bake for 20-25 minutes or until the cracker crumbs are golden brown. Remove from the oven and allow to rest for 10 minutes before serving.

Made this tonight! It was so good! I couldn’t find the right type of mushrooms but used portabellas and it was good!  The recipe was easy to follow, it looks overwhelming but it’s not at all! Will definitely keep this one!

This cannelloni pasta dish combines the richness of three kinds of cheese with the freshness of spinach, all conveniently packed into tender sheets of lasagna noodles. It&#039;s a culinary masterpiece that will impress even the toughest food critics.

Three Cheese and Spinach Cannelloni Made With Easy Lasagna Noodles

Lasagna noodles

whole milk ricotta

Pecorino Romano (divided)

mozzarella

pkg. frozen chopped spinach (10 oz., thawed and squeezed dry)

fresh flat-leaf parsley (stems discarded, leaves chopped)

olive oil

garlic

nutmeg (freshly grated)

Salt

black pepper (to taste)

red pepper flakes (q.b. quanto basta (to taste))

recipe Besciamella.

recipe Roasted Tomato Sauce

unsalted butter

all-purpose flour

milk

Kosher salt and black pepper

tomatoes

onion (chopped)

garlic (smashed)

Kosher salt and red pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.

Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally, 10 minutes.

Season besciamella with salt.

Make the Besciamella sauce : Makes 2 1/2 cups

Preheat oven to 450℉.

Toss tomatoes, onion, and garlic with oil; season with kosher salt and red pepper flakes.

Transfer mixture to a baking dish; roast until tomatoes blister, 35-40 minutes.

Purée mixtue in a food processor or with a handheld blender.

If using Homemade Roasted Tomato Sauce: Makes 4 cups

Fill a large square deep casserole with the hottest tap water. Put the dry lasagna noodles in, and let the noodles soak for 20 minutes before draining.

To prevent sticking, place the noodles in the water one at a time and swirl occasionally.

When the noodles are done, stack in a single layer between sheets of foil coated with non stick spray. Finish

Presoak Regular Lasagna Noodles - no boiling needed

Combine ricotta, 1 cup Pecorino, mozzarella, spinach, parsley, oil, garlic, and nutmeg for the filling; season with salt, black pepper, and red pepper flakes.

Cannelloni Cheese Filling:

To assemble cannelloni, spray the bottom and sides of a 3-quart baking dish with vegetable spray, then coat the bottom of the dish with Besciamella.

Fill each lasagna sheet with a scant 1/4 cup filling and gently roll.

Arrange cannelloni, seam sides down, in dish; spread 3 cups tomato sauce over the top, then sprinkle with remaining 1 cup Pecorino.

Bake cannelloni 30 minutes; serve with remaining sauce on the side.

To Assemble the Cannelloni:

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Top 2 meatless dinner recipes from across the web

The most viewed meatless dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Classic Hot Tuna Noodle Casserole w...

Three Cheese and Spinach Cannelloni...

The most viewed meatless dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine