Prep Time::20 mins
Cook Time::50 mins
Total Time:: 1 hr 10 mins
Servings::4
Yield::1 2-quart casserole
Ingredients
cooking spray
2 cups whole-grain bow-tie pasta
1 teaspoon olive oil
2 cups sliced cremini mushrooms
½ cup chopped onion
⅓ cup chopped celery
⅓ cup chopped red bell pepper
⅓ cup chopped carrot
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
⅓ cup whole wheat panko bread crumbs
4 wedges lemon wedges (Optional)
Directions
Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.
Cook's Notes:
Substitute whole wheat rotini pasta (5 ounces) for the bow-ties if desired.
You can use 1/2 teaspoon dried dill instead of fresh.