Pasta baked with mushrooms, tuna and cheese in a pan

This baked cheese pasta is cooked and served in a skillet. Baked pasta with mushrooms, tuna, green peas and cheese in a creamy sauce.

Ingredients

• White bread - 2 slices
• Unsalted butter - 3 tbsp. l.
• Champignon mushrooms (cut into thin slices) - 300 g
• Onion (finely chopped) - 1 pc.
• Salt and ground black pepper to taste
• Chicken stock - 3 1/2 cups
• Heavy cream - 1 cup
• Egg pasta - 240 g (about 3 cups)
• Tuna canned in pieces (drained and broken into pieces) - 180 g
• Frozen green peas - 1 cup
• Parmesan cheese (shredded) - 1 cup
• Fresh parsley leaves (finely chopped) - 2 tbsp. l.

Directions

1. Place the rack in the oven in the middle position and turn on the oven to preheat to 220 degrees. Break the bread into pieces, put in a food processor and grind into crumbs (6 pulses are enough). In a large skillet with a metal or removable handle, melt 1 tablespoon butter over medium-high heat. Sprinkle the breadcrumbs into the skillet and cook, stirring, until golden brown, about 3 to 5 minutes. Pour the crumbs into a bowl and set aside.
2. Wipe the pan with a paper towel, put the remaining 2 tablespoons of oil and pour the mushrooms, onion and 1/2 teaspoon of salt into the pan, cook, stirring often, about 7-10 minutes.
3. Add stock and cream to skillet, mix well, then add pasta. Increase the heat to high and cook, stirring, until the pasta is slightly soft and the sauce thickens slightly, about 8 minutes.
4. Turn off the stove, add tuna, peas, parmesan, parsley, salt and pepper to the pan. Sprinkle the contents of the pan with breadcrumbs on top and place in the oven. Bake the macaroni and cheese until the top is golden brown, about 8 to 10 minutes.
5. Serve baked pasta directly in the pan.