Tuna Florentine

Baked Pasta Recipes | 0 comments

Tuna casserole extraordinaire!

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Tuna Florentine

Joan Donogh
Deluxe tuna casserole.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine American
Servings 4 servings


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 clove garlic minced
  • 1 can 19 oz. tomatoes
  • 1 can 7 1/2 oz. tomato sauce
  • 1/2 teaspoon basil
  • salt and pepper
  • 3 cups medium egg noodles
  • 1 package 10 oz. spinach
  • 1 can 6 1/2 oz. tuna
  • 1/4 cup grated Parmesan cheese


  • Melt the butter in a large skillet. Add onion and garlic and cook until softened. Stir in tomatoes, tomato sauce, basil, salt and pepper. Simmer for 20 minutes.
  • Cook pasta and drain.
  • Wash spinach and drain well. Cook in a pot with the water clinging to the leaves, just until tender and wilted. Drain and squeeze out any remaining water. Chop.
  • Break tuna into chunks and gently stir into the tomato sauce, along with the noodles. Pour into a 2 quart casserole dish. Top with spinach and then sprinkle Parmesan cheese over top.
  • Bake at 375 degrees F. for 25 minutes. Makes 4 servings.



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