Time: 30 mins Serves: 8
Sweat off onions with the mushrooms in oil until soft and translucent. Add the thyme and white wine and bring to the boil. Reduce for 2-3 minutes to cook off alcohol. Season with salt and pepper. Cool slightly before adding the drained tuna.
Place milk, water and a good pinch of salt to a large saucepan and bring to the boil. Add the macaroni and cauliflower. Cook for 8 minutes, stirring frequently. Drain off most of the remaining liquid, leaving enough just keep the pasta and cauliflower moist. Add the tuna mixture along with nutmeg, ricotta and 1 cup of tasty cheese. Combine. Pour into a baking dish and sprinkle with breadcrumbs and remaining tasty cheese.
Place under a grill until golden brown.
Nutritional analysis per serving (16 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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