Four Cheese Pasta Florentine with Fresh Tuna

This is a great baked mac n’ cheese Florentine recipe but I like to add fresh tuna to it for a little extra protein, plus it makes a big, one-dish meal with plenty left over for lunches or for halving and freezing for a future quick meal.


Four Cheese Pasta Florentine with Fresh Tuna

3 cups  penne, uncooked
1 -2 Fresh Tuna steaks* or 2 cans tuna, drained
1 pkg.  (10 oz.) frozen chopped spinach
4 oz.   Cream Cheese, cubed
1 cup  Cottage Cheese
4 wedges Laughing Cow cheese**
2 eggs
1 pkg.  (8 oz.) Shredded Mozzarella Cheese
1/4 cup  Grated Parmesan Cheese


HEAT oven to 375ºF.

COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.

*If using fresh tuna you can bake it at 350* with some EVOO and salt & pepper for 10 to 15 minutes per inch of thickness. Steaks should be medium rare- not cooked through or the meat will be too tough. You can also pan-sear the tuna. Once cooked, chop the tuna into bite-sized pieces.

** The Laughing Cow cheese is optional and not necessary if you make this dish sans tuna. However, if you do add the tuna the extra cheese will help keep the fish from drying out the dish and remain creamy.

DRAIN pasta. Add to spinach mixture with mozzarella and tuna; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.

BAKE 25 min. or until center is set.




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