Pasta and Tuna Casserole
Source of Recipe
8-ounce package linguine, vermicelli, spaghetti, or other thin pasta
1 teaspoon acceptable vegetable oil
1 small onion, chopped
1 clove garlic, minced, or 1/2 teaspoon bottled minced garlic
2 6 1/2-ounce cans tuna in spring water, drained and rinsed
1/2 cup finely chopped carrot
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped fresh parsley
1/4 teaspoon paprika, or to taste
1 cup nonfat or low-fat cottage cheese
1/2 cup nonfat or low-fat sour cream
1/2 cup plain nonfat or low-fat yogurt
Vegetable oil spray
1/2 cup plain bread crumbs, toasted
1/4 cup grated or shredded Parmesan cheese (about 1 ounce)
Cook pasta according to package directions, omitting salt and oil. Drain.
Meanwhile, preheat oven to 350º.
Pour oil into a nonstick skillet over medium-high heat. Add onion and garlic and saute, stirring often, until onion is translucent, 2 to 3 minutes. Transfer onion and garlic to a large bowl.
Add tuna, carrot, bell pepper, parsley, and paprika to onion/garlic mixture and stir to combine. Set aside.
In a small bowl, blend cottage cheese, sour cream, and yogurt. Stir cottage cheese mixture and pasta into tuna mixture.
Spray a 9 x 11 x 2-inch casserole dish with vegetable oil spray. Pour tuna mixture into casserole dish.
In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle over casserole.
Bake casserole for 30 to 45 minutes, or until top is lightly browned.
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g