From Martha Stewart Living Omnimedia

Choose best-quality tuna that's packed in olive oil for this dish. Even after draining it, you'll get moister, richer results than if you used water-packed tuna.
User Rating:
Recipe Photos Reviews Other Versions
Save this recipe
Add to a Collection

Loading Collections
New Collection



Add ingredients to my shopping list
Add to a Shopping List

Loading Lists
New Shopping List



Submit your version
Cancel
You must be logged in to use this feature.

Username:
Password:

Forgot your username or password?

Not a member? Register
Do you have an alternate version of this recipe?

Share it with us!

Submit your version

Nutritional Information
(per serving)

Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --

Courtesy of Martha Stewart
Serves: 8 Edit
Update Cancel
Total Time: 55 min

Prep Time: 35 min
Ingredients
U.S. Metric Conversion chart

1/3 cup(s) olive oil, plus more for baking dishes
Coarse salt and ground pepper
1 pound(s) wide egg noodles
2 red bell peppers (ribs and seeds removed), thinly sliced
1/2 cup(s) all-purpose flour
5 cup(s) whole milk
4 can(s) (6 ounces each) tuna in olive oil, drained
1 can(s) (14 ounces) artichoke hearts, drained and thickly sliced
5 scallions, thinly sliced
1/2 cup(s) finely grated Parmesan

--------------------------------------------------------------------------------

Directions

Preheat oven to 400 degrees. Lightly oil two 8-inc