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Fusili gratin with tuna, tomato, mozzarella and a touch of pesto

Pasta90 minutes6 people
1/52/53/54/55/5 (8 votes)
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By Irene Arcas

Fusili gratin with tuna, tomato and mozzarella

Well, today's is an absolute recipe show: Fusili au gratin with tuna, tomato sauce, mozzarella and a final touch of pesto. It seems this week is pesto week hehehe, so I take the opportunity to keep giving you recipe ideas in which you can use that pesto that you have left over and that you have kept in the fridge.

We have prepared the recipe that we bring you today with fusili, but of course, you can use any other short pasta that you like. I also love preparing it with macaroni because being hollow inside it absorbs the sauce super well.

Then we will give the final touch to the oven, with a gratin that will toast the Parmesan cheese on the surface and melt our mozzarella inside. An absolute delight! You'll see! It is not a short and quick recipe, but it is easy, so it is really worth making it. Choose 1:30 a.m. in advance and voila, it's very convenient because the thermomix and the oven are going to order everything… What more could you ask for from a recipe?

Fusili gratin with tuna, tomato, mozzarella and a touch of pesto.

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An absolute recipe spectacle: delicious baked fusili au gratin with tuna, tomato sauce, mozzarella and a final touch of pesto. Easy, simple and delicious.

Fusili gratin with tuna, tomato, mozzarella and a touch of pesto.
  • Irene Arcas
  • Kitchen: Italian company
  • Recipe type: pasta
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 100 g of Parmesan cheese in pieces (it can be substituted for a cured manchego, for example)
  • 200 g onion, quartered
  • 1 garlic clove
  • 25 g olive oil
  • 100 g of bacon or ham in cubes
  • 2 cans of tuna in oil, drained
  • 600 g canned crushed tomato
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • a pinch of pepper
  • a teaspoon of dried oregano
  • 600 g of water
  • 350 g of fusili (macaroni or any other short pasta you like)
  • 1 ball of mozzarella well drained
  • pesto to taste

Preparation

  1. We put the cheese in the glass and grate 10 seconds, speed 7. We withdraw and reserve.

  2. We put the onion, garlic and oil in the glass. We chop 3 seconds, speed 5. With the spatula, we lower the ingredients to the bottom of the glass.

  3. Add the bacon and sauté 10 minutes, temperature 120 ° C, left turn, speed 1.

  4. Add the crushed tomato, salt, oregano, pepper and sugar and sauté 10 minutes, temperature 120 ° C, left turn, speed 1.

  5. We place the butterfly on the blades. We add the water and program 7 minutes, temperature 100 ° C, left turn, speed 1.

  6. We preheat the oven to 200 ° C.

    We add the fusili to the glass and program 12 minutes, temperature 100 ° c, counterclockwise, speed 1.

     

  7. We pour everything into a bowl, spread it with the spatula and place the shredded tuna. With our hands we cut the mozzarella into pieces and we are also placing them on the surface pressing each piece so that it gets a little inside.

    We pour teaspoons of pesto on top (it does not have to be well distributed) and sprinkle with the grated cheese.

  8. Bake at 190º for 15 minutes and the last 3 minutes we turn on the grill so that it browns on the surface. We turn off the oven and leave stand 3 minutes inside. 

  9. Remove from the oven and enjoy!


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