Ingredients
- 6 tablespoons butter
- 2 tablespoons shallots,minced
- 2 garlic cloves, minced
- 1 cup red peppers, julienned,(2)
- 4 tablespoons flour
- 2 tablespoons curry powder
- 3 cups chicken stock,hot
- 1 cup milk,scalded
- 2 teaspoons freshly ground pepper
- 1 tablespoon worcestershire sauce
- 1/16 teaspoon salt
- 10 ounces dry small pasta shells,
- 4 cans( 20 ounces)tuna ,drained (4 cans 5 ounces each),(2 cups)
- 1/4 cup dry sherry
- 1/4 cup saltine crackers, crushed,(6)
- 2 tablespoons grated Parmesan cheese
How to Make
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Step 1: Heat oven to 375 degrees F.
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Step 2: Butter a 3-quart casserole dish.
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Step 3: Melt butter in a 2-quart saucepan
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Step 4: Add shallots and garlic, and sauté lightly for 1 minute.
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Step 5: Do not brown.
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Step 6: Stir in red pepper strips and sauté for 2 minutes.
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Step 7: Stir in flour and curry powder
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Step 8: Cook, stirring constantly, until flour is well absorbed
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Step 9: Add hot stock
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Step 10: Stir until smooth.
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Step 11: Add hot milk, pepper, Worcestershire sauce, and salt.
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Step 12: Bring to a boil and simmer for 5 minutes; keep warm.
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Step 13: Meanwhile:
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Step 14: In a large pot of boiling salted water, cook pasta for 5 minutes.
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Step 15: Drain well and transfer into the prepared casserole dish.
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Step 16: Flake tuna into small pieces and spread evenly over the shells.
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Step 17: Slowly pour the sherry over tuna, then top with the warm sauce.
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Step 18: Sprinkle with cracker crumbs and grated cheese.
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Step 19: Bake on middle shelf of oven for 30 minutes, or until heated through and lightly browned on top
We hope you enjoy this recipe!
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