Twisted Tuna Bake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 378.4
- Total Fat: 6.9 g
- Cholesterol: 17.2 mg
- Sodium: 640.6 mg
- Total Carbs: 60.9 g
- Dietary Fiber: 8.6 g
- Protein: 23.6 g
View full nutritional breakdown of Twisted Tuna Bake calories by ingredient
Introduction
Use any kind of pasta- penne, spirals, shells... it'll all taste great! ANd so healthy! Good source of Vitamin A, Calcium, and Iron. Use any kind of pasta- penne, spirals, shells... it'll all taste great! ANd so healthy! Good source of Vitamin A, Calcium, and Iron.Number of Servings: 10
Ingredients
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* 1 1/2 lbs (24oz) Whole Wheat Penne (dry)
* 1 1/2 cups Cheddar, Low Fat, shredded
* 1 can Campbell's Healthy Request Cream of Mushroom Soup
* 2 cans Tuna, Canned in Water, drained
* 1 4oz can Mushrooms stems and pieces
* 1 14.5oz can No Salt Stewed Tomatoes- cut into bits (cut the tomatoes into bits by cutting them while in the can using cooking scissors)
* 2 Tbsp Canola Oil
* 1/2 cup Flour, white
* 2 1/2 cups nonfat milk
* 1 1/2 Tbsp Onion flakes, dehydrated
* 1 package (10 oz) Spinach, frozen
* Salt and Pepper, to taste
Directions
1. Preheat oven 350F
2. Boil dried pasta according to directions. Drain and put aside.
3 While pasta is being cooked, heat oil in a small sauce pan. Stir in flour to make a roux, stirring over low heat to cook out the flour flavor.
4. Whisk in the Mushroom soup and milk. Heat thourougly, until creamy, making sure to stir to prevent lumps.
5. Stir in mushrooms, tuna, onion flakes, and spinach. Add salt and pepper, to taste.
6. Ladle 1/4-1/2 cup sauce on bottom of 9x13 in baking dish. Pour all but 1 cup remaining sauce into cooked pasta.
7. Spoon 1/2 pasta/sauce mix into baking pan. Cover with 1 cup cheese.
8. Spoon in remaining pasta/sauce over cheese layer. Cover with the last 1 cup of the sauce and then the shredded cheese.
9. Cover with foil and bake 30-40 minutes, until heated and cheese melted. Makes 10-12 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TKEIKS.
2. Boil dried pasta according to directions. Drain and put aside.
3 While pasta is being cooked, heat oil in a small sauce pan. Stir in flour to make a roux, stirring over low heat to cook out the flour flavor.
4. Whisk in the Mushroom soup and milk. Heat thourougly, until creamy, making sure to stir to prevent lumps.
5. Stir in mushrooms, tuna, onion flakes, and spinach. Add salt and pepper, to taste.
6. Ladle 1/4-1/2 cup sauce on bottom of 9x13 in baking dish. Pour all but 1 cup remaining sauce into cooked pasta.
7. Spoon 1/2 pasta/sauce mix into baking pan. Cover with 1 cup cheese.
8. Spoon in remaining pasta/sauce over cheese layer. Cover with the last 1 cup of the sauce and then the shredded cheese.
9. Cover with foil and bake 30-40 minutes, until heated and cheese melted. Makes 10-12 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TKEIKS.