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rotini pasta olive oil mushrooms onion celery garlic tuna low-fat sour cream Worcestershire sauce seasoning salt fresh ground black pepper low-fat cheddar cheese fresh breadcrumb
Viewed: 44 - Published at: 2 years agoIngredients
- 3 cups rotini pasta (or other shaped pasta, I use a high fibre version)
- olive oil, for spritzer
- 2 cups mushrooms, chopped
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped (about 1 stalk)
- 2 garlic cloves, minced
- 1 (3 ounce) can tuna, lightly drained
- 1/2 cup low-fat sour cream
- 1 1/2 teaspoons Worcestershire sauce
- 1/2 teaspoon seasoning salt
- fresh ground black pepper
- 1/2 cup low-fat cheddar cheese, grated
- 1 cup fresh breadcrumb, coarsely ground
Method
- Cook pasta as directed. Preheat oven to 400°F.
- While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
- While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
- When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
- Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.
