Wholesome Tuna Pasta Casserole

Ingredients

• cooking spray
• 2 cups whole-grain bow-tie pasta
• 1 teaspoon olive oil
• 2 cups sliced cremini mushrooms
• ½ cup chopped onion
• 1 ½ cups light Alfredo sauce (such as Classico® Light Creamy Alfredo)
• ½ cup light sour cream
• ¼ cup grated Parmesan cheese
• 2 teaspoons snipped fresh dill
• ¼ teaspoon ground black pepper
• 1 (5 ounce) can solid white tuna (water pack), drained and broken into chunks
• 4 wedges lemon wedges (Optional)

Step 1

Gently heat your oven to 375°F (190°C) and grease a 2-quart baking dish with some nonstick spray. Bring a large pot of salted water to a boil, then cook the bow-tie pasta until it’s tender but still has a bit of bite—about 12 minutes. Drain it and set it aside.

Step 2

While the pasta cooks, warm some oil in a big skillet over medium heat. Toss in the mushrooms, onion, celery, bell pepper, and carrot, and sauté everything until the veggies are soft, which should take around 8 minutes.

Step 3

In a large bowl, mix together the Alfredo sauce, sour cream, 2 tablespoons of Parmesan, dill, and a good pinch of black pepper. Stir in the cooked pasta, sautéed vegetables, and tuna until everything is well combined. Pour this mixture into your prepared baking dish.

Step 4

In a small bowl, combine the panko breadcrumbs with the remaining 2 tablespoons of Parmesan. Sprinkle this evenly over the top of the casserole and give it one light spray of nonstick spray to help it brown nicely.

Step 5

Pop the dish into the oven and bake uncovered for about 25 minutes, until the top is golden and bubbly. Serve it up with some fresh lemon wedges on the side for a little bright kick.