Ingredients
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3 cups rotini pasta (or other shaped pasta, I use a high fibre version)
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olive oil, for spritzer
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2 cups mushrooms, chopped
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1/2 cup onion, chopped
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1/2 cup celery, chopped (about 1 stalk)
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2 garlic cloves, minced
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1 (3 ounce) can tuna, lightly drained
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1/2 cup low-fat sour cream
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1 1/2 teaspoons Worcestershire sauce
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1/2 teaspoon seasoning salt
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fresh ground black pepper
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1/2 cup low-fat cheddar cheese, grated
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1 cup fresh breadcrumb, coarsely ground
Instructions
- 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.