A delightful and creamy gluten-free tuna pasta bake, perfect for a comforting meal.
Bring a large pot of salted water to a boil.
Adding a bit of oil to the water can help prevent the pasta from sticking.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even cooking.
Cook the gluten-free fettuccine until al dente, then drain and set aside.
Do not overcook the pasta as it will continue to cook in the oven.
Melt the butter in a skillet over medium heat, then sauté the onions until translucent.
Stir frequently to prevent the onions from burning.
Add the red pepper flakes and stir for an additional minute.
Adjust the amount of red pepper flakes to your spice preference.
In a small bowl, whisk the cornstarch into the tuna water until smooth.
Ensure there are no lumps for a smooth sauce.
Stir the cream cheese into the skillet until melted, then add the milk and the tuna water mixture. Cook until slightly thickened.
Keep stirring to prevent the sauce from sticking to the pan.
Mix in the tuna, breaking it into bite-sized pieces.
Gently fold the tuna to keep some chunks intact.
Combine the cooked pasta with the sauce, then transfer to a greased casserole dish.
Ensure the pasta is evenly coated with the sauce.
Top with cheddar cheese and bake for 15 minutes or until bubbly.
For a golden top, broil for the last 2 minutes.
Serve warm and enjoy your creamy tuna pasta bake.
Pair with a fresh salad for a complete meal.
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