Penne with chard, tuna and Gorgonzola baked

Ingredients for 5 servings:

• 500 g penne, gluten-free
• 400 g chard
• 12 half tomatoes, dried
• 1 can tuna in its own juice
• 400g Gorgonzola
• 2 cups of cream
• 50 ml white wine
• 1 tbsp, leveled sauce thickener or starch, gluten-free
• 4 stalks of herbs (mushroom herb), if you have them on hand
• 1 tsp, heaped soup seasoning
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

incredibly delicious and gluten-free, also vegetarian

Cook the penne in salted water until al dente, then rinse and transfer to a greased baking dish. Season with pepper and a very small amount of salt to taste. Preheat the oven to 180°C. Wash the chard. Cut the stems into 1 cm pieces and the leaves into strips. Bring a pot of water to a boil and cook the stems for about 5 minutes, then add the leaves for 2 minutes. Turn off the heat. Blanch, drain, and let drain well. Spread the drained chard evenly over the seasoned pasta. Meanwhile, chop the sun-dried tomatoes, dice the Gorgonzola, and drain the tuna. Place the cream, wine, nutmeg, broth, 200 g of the Gorgonzola, the mushroom greens, the sliced ​​tomatoes, and the tuna in a pot and heat until hot. The cheese should melt. Thicken slightly with a little cornstarch. Ladle the hot sauce evenly over the pasta and scatter the remaining 200g of Gorgonzola on top. Bake in a convection oven at 180°C for 10 minutes. Those who are gluten-free can, of course, use regular pasta. The mushrooms can also be omitted. Vegetarians can also make this dish without tuna, which is also delicious.