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Baked Orecchiette Pasta with Tuna & Mushrooms

Source of Recipe


The Seattle Times






List of Ingredients



• Nonstick cooking spray
  
• 2 cups orecchiette pasta*
  
• 1 Tbsp plus 1 tsp butter, divided
  
• 2 tsp olive oil
  
• 1/4 cup minced shallots
  
• 1 medium clove garlic, peeled and minced
  
• 1 lb. mushrooms, cleaned and thinly sliced
  
• 1/2 cup dry white wine
  
• 1 Tbsp tomato paste
  
• 1 cup chicken broth, divided
  
• Pinch cayenne pepper
  
• 1/2 tsp salt
  
• Freshly ground black pepper
  
• 2 Tbsp fresh thyme leaves
  
• 4 ounces soft goat cheese
  
• 1 (6-ounce) can water-packed tuna, drained and flaked
  
• 1/4 cup finely chopped parsley
  
• 1/2 cup grated Gruyere cheese
  






Instructions



1. Spray a shallow casserole dish with cooking spray. Preheat oven to 350 degrees (F). Bring a large pan of water to a boil. Add the pasta and cook according to package directions. (The finished texture of this pasta will be tender but still a little chewy.) Drain and transfer to a large bowl.
   
   
2. Heat 1 tablespoon butter and the olive oil in a large nonstick skillet set on medium heat. When hot, add the shallots and garlic; saute 2 minutes.
   
   
3. Add mushrooms and saute until softened, about 5 minutes. Add the wine and cook a few minutes, until reduced by half. Stir in the tomato paste, 1/2 cup broth, cayenne, salt, pepper and thyme; cook for a few minutes to blend. Remove pan from the heat and add the goat cheese, stirring to melt.
   
   
4. Pour the sauce over the cooked pasta. Add remaining 1/2 cup broth, the tuna and parsley, stirring gently to mix. Transfer to the prepared casserole dish and sprinkle top with Gruyere. Dot with a teaspoon of butter.
   
   
5. Place casserole in oven and cook 25 minutes. Let sit 5 minutes before serving.
   
   Makes 4 servings.
   
   * Orecchiette pasta is a small, thumbprint-shaped pasta. You can substitute a short tube-shaped or small shell pasta.