We still had loads of fresh heirloom tomatoes from our garden and tons of fresh basil so here was the perfect opportunity. I have to say this soup was absolutely delicious. The only changes I made to her original recipe are, I didn’t add any salt, as I don’t use salt in my cooking, I added a green pepper as well as the red, and I very naughtily doubled the amount of cream. This recipe is a definite keeper, and I’m sure I’ll be making plenty more over the fall and winter. Thanks a lot Cheryl.
Now I have a favor to ask of y’all. It’s my birthday mid-month (don’t even ask!), and I’d like hubby to get me a new cookbook for my presi, so I’m looking for some recommendations. I just want something that has great everyday recipes, nothing fancy or gourmet. Can you help me out?
Anyway, enough of that birthday humbug, back to the recipe. On Thursday, as it was still cold, and as I didn’t plan to make my pilgrimage to the store until Friday, I made this old store cupboard stand-by.
Tuna and Pasta Bake
8 ounces tri-colored rotelle, or rotini pasta
1 jar of Alfredo sauce
1 12-ounce can albacore tuna
6 fresh mushrooms, sliced
1 tablespoon fresh basil, chopped
Fresh ground black pepper, to taste
1½ cups sharp cheddar, shredded, or sufficient to cover the top of your baking dish.
- Pre-heat oven to 350°F
- Add pasta to a pan of boiling water and boil gently for 5 minutes, drain.
- While pasta drains, in a medium saucepan, heat Alfredo sauce, tuna, mushrooms, basil, and black pepper over a low heat until sauce bubbles gently.
- Add pasta and combine.
- Pour mixture into an 11 x 8½ -inch baking dish, top with cheese, and bake in the oven for 30-35 minutes or until the cheese gets a bit crusty looking.