01
MATERIALS
225 gr. pence
200 gr. Alonissos white tuna in sunflower oil, drained, Alelma
2 tbsp olive oil
1/2 fl. onion, chopped
1/3 fl. red pepper, diced
2 tbsp flour for all uses
2 3/4 fl. skimmed milk
1/2 fl. cream cheese, soft with low fat
2 tbsp tomato sauce
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 fl. Parmesan cheese, grated
basil leaves, for garnish
02
EKTELESI
8 / 5.000
star_border
IMPLEMENTATION
| 1 | Preheat the oven. |
| 2 | Cook the pasta according to the package instructions, without adding salt or cooking fat. |
| 3 | Drain and set aside. |
| 4 | Heat a large frying pan over medium heat. Pour olive oil into the pan. |
| 5 | Add the onion, pepper and cook for 6 minutes or until the pepper becomes tender, stirring occasionally. Sprinkle with the flour and cook for 1 minute, stirring constantly. |
| 6 | Gradually add the milk, stirring constantly with a whisk until it becomes thick. |
| 7 | Add the cream cheese, tomato, salt and pepper, cook for 2 minutes, stirring constantly. |
| 8 | Remove the pan from the heat. |
| 9 | Mix the pasta, 1/4 fl. parmesan and the tuna. |
| 10 | Pour the mixture into a pyrex, add the remaining 1/4 fl. parmesan and bake 3 minutes or until golden brown and slightly puffed. |
