Golden Skillet Tuna Pasta Bake with Spinach & Red Peppers
Servings: 4
A lighter twist on classic tuna casserole! This gluten-free tuna pasta bake combines tender pasta, flaky tuna, fresh spinach, and sweet red peppers in a creamy garlic-Parmesan sauce, finished with a golden, crispy topping. Everything cooks in one skillet for an easy, comforting dinner.
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Ingredients
- 8 ounces dry gluten-free fettuccine or fettuccine
- 1 tablespoon olive oil
- 1 medium red bell pepper diced
- 3 garlic cloves minced
- 3 cups fresh baby spinach roughly chopped
- 2 5-ounce cans tuna packed in water, drained
- 1 cup 2% milk
- 3 cups low-sodium chicken broth
- 2 tablespoons cornstarch
- ¼ cup freshly grated Parmesan cheese
- 1½ teaspoons dried basil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon fresh lemon juice
- 2 tablespoons gluten-free panko breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon olive oil
- 1 tablespoon chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a 12-inch oven-safe skillet over medium heat. Add the diced red bell pepper and cook for 4–5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Pour 3 cups chicken broth into the skillet. Stir in the dried basil, salt, and pepper. Bring to a gentle boil, then add the uncooked gluten-free fettuccine. Stir well to distribute the pasta evenly.
- Reduce the heat to medium-low, cover, and simmer gently for approximately 9–13 minutes, depending on the pasta brand. Stir every 2–3 minutes to prevent sticking. Add additional broth, ¼ cup at a time, if the skillet becomes dry before the pasta is tender. The pasta should be just shy of al dente.
- Reduce the heat to low. Stir in the milk and chopped spinach. Cook uncovered for 2–3 minutes, stirring gently, until the spinach wilts and the pasta is tender. If the sauce seems too thin, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the simmering sauce. Cook for 1 minute until thickened.
- Remove the skillet from the heat. Stir in ¼ cup Parmesan cheese and the lemon juice. Gently fold in the drained tuna, keeping it in large chunks. The sauce should be creamy and slightly loose because it will continue thickening as it rests.
- In a small bowl, combine the gluten-free panko, remaining 2 tablespoons Parmesan, and 1 teaspoon olive oil. Sprinkle evenly over the pasta.
- Place the skillet 4–6 inches from the preheated broiler and broil for 1–2 minutes, watching carefully, until the topping is lightly browned and crisp.
- Remove the skillet from the oven, sprinkle with fresh parsley, and serve immediately.
Notes
Easy, Easier and Easiest
EASY — A Little Less Work
Use a garlic press instead of mincing the garlic, and chop the red bell pepper in a food chopper. Measure the basil, salt, and pepper into one small bowl before cooking so they're ready to add together.
EASIER — Save More Time
Dice the bell pepper and wash and chop the spinach up to two days ahead. Refrigerate them separately in airtight containers. You can also grate the Parmesan and mix the dry topping ingredients ahead, keeping the olive oil separate until you're ready to broil.
EASIEST — Maximum Convenience
Use frozen diced red bell peppers, prewashed baby spinach, jarred minced garlic, and packaged grated Parmesan. Cook the frozen peppers directly from frozen, allowing a few extra minutes for excess moisture to evaporate before adding the broth. Use certified gluten-free seasoned breadcrumbs for the topping and reduce the added seasoning if they're heavily seasoned.
Dairy-Free Option: Substitute plain, unsweetened dairy-free milk and dairy-free Parmesan-style cheese. Check all packaged ingredients for gluten and dairy.
Serving Suggestion: This is already a complete meal with protein, vegetables, and pasta. A simple green salad with lemon vinaigrette makes a refreshing accompaniment.