A classic tuna casserole, now gluten free! This comforting dish combines gluten-free rotini with onion, peas, cream, spinach, and tuna, then is topped with gluten-free bread crumbs and baked to crispy, golden perfection.

Direction

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Add 2 tablespoons olive oil to a pan and sauté onions over high heat until slightly translucent, about 4 minutes. Adjust heat to medium. Add peas and spinach and cook until spinach is wilted.
3. Add cream to onion mixture. Season with salt and pepper and bring to a simmer. Gently fold in 2/3 of the cheese. Remove from heat.
4. Cook pasta according to package directions. Drain pasta and toss with cream sauce and tuna.
5. Place pasta mixture in a 9x13-inch baking dish and top with remaining cheese, gluten-free bread crumbs, remaining olive oil, salt, and pepper.
6. Bake in the preheated oven until bread crumbs turn crispy and golden, about 10 minutes.