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Categories:
grape tomatoes olive oil egg noodles red onion sour cream tuna mustard powder lemon juice red pepper freshly grated Pecorino frozen peas button mushrooms breadcrumbs salt
Viewed: 31 - Published at: 9 years agoIngredients
- 1 cup grape tomatoes, halved
- 2 tablespoons olive oil
- 1 12 oz. package egg noodles
- 1/4 medium red onion, diced
- 2 cups sour cream
- 2 6 oz. cans of tuna, drained
- 1 1/2 tablespoons mustard powder
- 2 tablespoons fresh lemon juice
- 2 pinches red pepper flakes
- 1 cup freshly grated pecorino
- 1 cup frozen peas
- 1/2 cup sliced button mushrooms
- 1/2 cup panko breadcrumbs
- salt and pepper, to taste
Method
- Preheat the oven to 425. Toss the tomatoes with the oil and roast until sweet and caramelized, about 20-30 minutes.
- Meanwhile, bring a pot of salted water to boil. Add the noodles and cook until al dente, about 9-11 minutes. Drain, and put in a large bowl.
- Add all ingredients to the pasta EXCEPT the roasted tomatoes, panko and half of your pecorino. Season with salt and pepper. Mix to combine.
- Spray a 9x13" inch baking dish, preferably glass. Spoon your pasta mixture into the dish, then top with the roasted tomatoes. Finally, sprinkle the rest of the pecorino and all of the panko on top. Bake for 20-25 minutes, until the top is golden brown and the inside is bubbly.
