Creamy Tuna Pasta Bake

Do you ever get bored with the same stand by recipes? I do! The following recipe uses Jovial brown rice elbows (Jovial brown rice is my favorite pasta brand); goat milk, and goat cream cheese (as I am on a modified Recovery Diet until this baby weight is off) – though it would work just fine with organic, raw cow dairy. For recipes like this, where the pasta and sauce are neutral, try experimenting with various spice blends. I buy them in bulk through our Frontier buying group (the Berbere Spice blend – can be found anywhere online though).


Creamy Tuna Pasta Bake


  • 2 boxes under cooked Jovial brown rice elbows, salted (I use pink salt)
  • 1 cup chopped red onions
  • 1/2 cup chopped sweet peppers
  • 2-4 cans Planet Earth (BPA free lining, wild caught) Tuna (or leftover fish – I used left over salmon), drained
  • 3 cups frozen greens (I get an organic baby greens mix, throw the bag in the freezer and then crumble up handfuls into whatever dish or smoothie I need it for)

—–Throw all these ingredients in an extra large baking dish (or 2 9×13″ pans)——-

Sauce —  In the blender add:

  • 3 cups goat milk (or raw cow milk)
  • 12 oz goat cream cheese (or regular organic cream cheese)
  • 1 tsp pink salt
  • 3 cloves garlic
  • 1/4 cup sprouted flour
  • 1/2 tsp nutmeg
  • 1/4 tsp Frontier’s Berbere (or the like – or more if you like it spicy)
  • 1 tsp dried mustard
  • 1/4 tsp paprika


  1. Add all the first set of ingredients to a large baking dish.
  2. Pour the blended sauce over the pasta blend and mix well.
  3. Top with Asiago cheese.
  4. Bake in a pre-heated oven at 350 for 20 minutes, or until bubbly.

The bowl pictured was all that was left after 11 people devoured it. 

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