Creamy Tuna Pasta with Peas

Louisiana meets Italy in one pot — smoky andouille, tender chicken, and crawfish over perfectly seasoned rice.

• 1 lb andouille sausage, sliced ¼-inch
• 1 lb boneless chicken thighs, diced
• 1 lb crawfish tails (or shrimp)
• 1 onion, diced • 1 green bell pepper, diced
• 2 celery stalks, diced • 3 cloves garlic, minced
• 2 cups long-grain white rice
• 3 cups chicken broth
• 1 (14-oz) can diced tomatoes
• 2 tbsp Cajun seasoning
• ½ tsp cayenne pepper
• 3 green onions, sliced

📋 Steps

1. Brown sausage in a large Dutch oven over medium-high heat, 4 min. Remove.
2. Brown chicken in the rendered fat, 5 min. Remove.
3. Sauté onion, pepper, celery, and garlic until softened, 5 min.
4. Stir in rice, Cajun seasoning, and cayenne. Cook 1 min.
5. Add broth, tomatoes, sausage, and chicken. Bring to a boil.
6. Cover, reduce heat to low, simmer 20 min.
7. Nestle crawfish tails into the rice. Cover and cook 5 min more.
8. Remove from heat, rest 5 min. Fluff with a fork and top with green onions.

📊 Nutrition: 485 cal · 32g protein · 18g fat · 48g carbs

Stuffed pasta tubes in a rich meat sauce, topped with béchamel and baked until golden — Sunday dinner material.

• 12 cannelloni tubes (no-boil)
• 1 lb ground beef
• ½ onion, diced • 2 cloves garlic, minced
• 1 cup ricotta • 1 egg • ½ cup Parmigiano
• 3 cups crushed tomatoes • 2 tbsp tomato paste
• 2 cups béchamel sauce (2 tbsp butter + 2 tbsp flour + 2 cups milk)
• 1 cup shredded mozzarella
• Salt, pepper, basil

📋 Steps

1. Brown beef with onion and garlic. Add crushed tomatoes and tomato paste. Simmer 15 min.
2. Mix ricotta, egg, Parmigiano, salt, and pepper.
3. Spread half the meat sauce in a 9×13 dish.
4. Fill cannelloni tubes with ricotta mixture using a piping bag. Arrange on sauce.
5. Cover with remaining meat sauce. Pour béchamel over top. Sprinkle mozzarella.
6. Bake at 375°F for 30-35 min until golden and bubbling.
7. Rest 10 min. Garnish with basil.

📊 Nutrition: 510 cal · 30g protein · 22g fat · 42g carbs

Layers of slow-simmered ragù, silky béchamel, and fresh pasta — this is the lasagna you dream about.

Ragù: 1 lb ground beef • ½ lb ground pork • 1 onion • 2 carrots • 2 celery stalks • 3 cloves garlic • 1 cup red wine • 2 (28-oz) cans crushed tomatoes • Salt, pepper, bay leaf

Béchamel: 4 tbsp butter • ¼ cup flour • 4 cups milk • Pinch nutmeg

Assembly: 12 no-boil lasagna noodles • 1½ cups Parmigiano • 1 lb fresh mozzarella, torn • Fresh basil

📋 Steps

1. Ragù: Sauté beef and pork until browned. Add diced onion, carrot, celery, garlic. Cook 5 min. Deglaze with wine. Add tomatoes, bay leaf. Simmer 1 hour.
2. Béchamel: Melt butter, whisk in flour, cook 1 min. Slowly whisk in milk. Stir until thickened, 5 min. Season with salt and nutmeg.
3. Layer: Sauce → noodles → ragù → béchamel → Parmigiano → mozzarella → basil. Repeat 4x.
4. Bake: 375°F covered 30 min, uncovered 15 min until golden.
5. Rest: 15 min before slicing. Non-negotiable!

📊 Nutrition: 545 cal · 35g protein · 28g fat · 38g carbs

The perfect make-ahead lunch — creamy, bright, and packed with protein. Ready in 20 minutes.

• 8 oz fusilli or shell pasta
• 1 cup frozen peas
• 2 (5-oz) cans tuna, drained
• ½ cup mayo
• ¼ cup Greek yogurt
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• ¼ cup red onion, finely diced
• 2 tbsp fresh dill, chopped
• Salt and pepper

📋 Steps

1. Cook pasta al dente. Add peas in the last 2 minutes. Drain and rinse with cold water.
2. Whisk mayo, yogurt, lemon juice, and mustard in a large bowl.
3. Add pasta and peas, tuna, red onion, and dill. Toss gently.
4. Season with salt and pepper. Chill 30 min for best flavor.

📊 Nutrition: 385 cal · 25g protein · 16g fat · 38g carbs

A warm, comforting pasta dish that transforms pantry staples into a creamy, satisfying dinner.

• 12 oz pasta (penne or farfalle)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups whole milk
• ½ cup chicken broth
• 1 cup frozen peas
• 2 (5-oz) cans tuna, drained and flaked
• ½ cup Parmigiano, grated
• 2 tbsp lemon juice
• Salt, pepper, parsley

📋 Steps

1. Cook pasta al dente. Reserve ½ cup pasta water.
2. Meanwhile, melt butter in a large skillet. Whisk in flour, cook 1 min.
3. Slowly whisk in milk and broth. Cook until thickened, 3-4 min.
4. Stir in peas, tuna, Parmigiano, and lemon juice.
5. Add drained pasta and toss. Add pasta water if too thick.
6. Season with salt and pepper. Garnish with parsley.

📊 Nutrition: 445 cal · 28g protein · 14g fat · 52g carbs

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.