Description
A lighter take on the classic tuna pasta bake, this creamy and healthy version uses whole grain pasta, Greek yogurt, and plenty of vegetables for a comforting yet nutritious meal.
Ingredients
Units
Scale
- 8 oz whole wheat penne or fusilli pasta
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped broccoli florets
- 1 cup frozen peas
- 1 (5 oz) can tuna in water, drained
- 1/2 cup plain Greek yogurt
- 1/2 cup low-fat milk
- 1/2 cup grated reduced-fat cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup whole wheat breadcrumbs (optional topping)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté for 2-3 minutes.
- Add broccoli and peas. Cook for another 4-5 minutes until vegetables are tender.
- Stir in tuna, Greek yogurt, milk, cheddar, Parmesan, oregano, salt, and pepper. Mix until creamy and well combined.
- Combine cooked pasta with the tuna mixture and transfer to the prepared baking dish.
- Sprinkle with breadcrumbs if using.
- Bake for 20 minutes, or until the top is golden and the bake is heated through.
- Let sit for 5 minutes before serving.
Notes
- Use any vegetables you have on hand like spinach, carrots, or zucchini.
- Swap Greek yogurt with low-fat cream cheese for a richer texture if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 440mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 35mg