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Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole
Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole
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Ethné de Vienne’s Tuna, Chai and Kale Macaroni Casserole

Servings
4
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Ingredients

Preparation

  1. Bring water to a boil for the macaroni and prepare the remaining of your ingredients. The preparation of the dish will take 8 minutes.
  2. Cook the macaroni in salted boiling water.
  3. Pour the olive oil in a hot large skillet.
  4. Add the onion, garlic, and spices and cook for 30 seconds. Pour the olive oil from one can of tuna in the skillet. Cook for 1 additional minute.
  5. Add the kale leaves, tomatoes, and pepper and sauté for 3 minutes.
  6. Meanwhile, thoroughly drain the tuna and add to the skillet, stir well and remove from the heat.
  7. Drain the macaroni.
  8. Return the macaroni to the pot, add the sautéed kale, ricotta, milk, and half the Cheddar and Parmesan cheese and stir to combine.
  9. Pour into a buttered gratin dish. Cover with the remaining Parmesan and cheddar cheese. Add a few knobs of butter. Bake in the oven at 375 ºF for 20 minutes. If needed, brown under the broiler.

Comment

  1. A**

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.