8 servings. Hands-on: 35 minutes. Total: 1 hour 30 minutes.
- 1 (16-oz) package ziti pasta
- 1 (8-oz) package haricots verts (thin green beans), cut into 1-inch pieces
- 6 Tbsp butter
- 2 medium leeks, thinly sliced
- 2 (4-oz) packages fresh gourmet mushroom blend
- 1/4 cup all-purpose flour
- 3 cups heavy cream
- 1 cup vegetable broth
- 2 cups (8 oz) shredded sharp white Cheddar cheese
- 6 Tbsp grated parmesan cheese, divided
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (12-oz) can solid white tuna in spring water, drained
- 2 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh tarragon or parsley
- 1/4 cup crushed potato chips
- 1/4 cup panko (Japanese bread crumbs)
- 2 Tbsp butter, melted
- Garnish: sliced fresh chives
- Preheat oven to 350 F. Prepare pasta according to package directions.
- Meanwhile, cook green beans in boiling salted water to cover for 30 seconds to 1 minute, or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain.
- Melt 2 Tbsp butter in large skillet over medium-high heat. Add leeks and saute for 2 minutes. Add mushrooms and saute additional 5 minutes or until lightly browned. Transfer leek mixture to a small bowl. Wipe skillet clean.
- Melt 4 Tbsp butter in skillet over medium heat; whisk in flour. Cook, whisking constantly, 2 minutes. Gradually whisk in cream and broth. Bring mixture to a boil, stirring often. Reduce heat to medium-low; gradually whisk in Cheddar cheese and 4 Tbsp Parmesan cheese until smooth. Stir in salt and pepper.
- Stir cream mixture into pasta. Stir in tuna, chives, and parsley (or tarragon), beans and leek mixture. Transfer to a lightly greased 13×9-inch baking dish.
- In a small bowl, stir together potato chips, panko, melted butter (2 Tbsp), and remaining 2 Tbsp Parmesan cheese. Sprinkle over pasta mixture.
- Bake at 350 F for 35 to 40 minutes, or until bubbly. Let stand 10 minutes before serving (allows the dish to firm up a little).
Source: Southern Living magazine, December 2013 (pg. 175)