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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup, pieces or slices | Mushrooms | 1 | cup, chopped | Carrots | 1 | stalk, large (11"-12" long) | celery | 1 | cup, chopped | green pepper sliced | 1/2 | cup, chopped | Onion, chopped | 1 | cup | corkscrew pasta | 8 | ounces | Ziti pasta | 1 | cup | Milk 2% | 1/4 | cup, whipped | whipping cream | 1/8 | cup | buttermilk, organic, Organic Valley | 3 | tablespoons | wheat flour, wholewheat | 1 | cup shredded | cheddar, raw organic milk, Organic Valley | 1 | teaspoon | kosher salt | 1/4 | teaspoon | white pepper | 2 | tablespoons | olive oil, extra virgin | 3 | cups | chicken broth, organic free range, Pacific | 2 | cans | drained tuna, white albacore in water (12 oz) | 1 | stalk, large (11"-12" long) | celery |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 400 degrees Fahrenheit.
Chop vegetables into small chunks.
Saute Vegetables in olive oil on medium high heat then add 1 cup of organic low sodium chicken broth. Bring to a boil and let simmer for about 10 minutes till vegetables are soft.
Cook pasta in salted water till noodles are about 3/4 done.
Make a slurry with organic butter, olive oil, and flour. Add 2 cups of chicken broth, milk, and cream to slurry and whisk till a thickened consistency like gravy.
In a casserole dish add drained pasta, vegetables, tuna, cream sauce, and a cup of white cheddar cheese. Stir then cover with tin foil and bake in oven for 25 minutes. |
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