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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is based on Tuna-Zucchini Pasta Shells, but I made so many changes I wanted to see the new nutrition value. This is an easy to put together meal that is inexpensive and quick to make and yummy, too! Ingredients:
8 ounces pasta (your favorite will do. i used elbow macaroni) |
1 zucchini, chopped |
non-fat cooking spray |
1 (5 ounce) can tuna, in water |
2 garlic cloves, finely chopped or minced |
1 small chili pepper, finely chopped |
1 (10 1/2 ounce) can tomatoes, diced, no salt added |
3/4 cup fat free sour cream |
1/2 cup low-fat cheese, shredded (mozzerella, chedder, pepper jack, monterey jack, use a variety of your favorites!) |
1 teaspoon black pepper |
1 teaspoon mrs. dash seasoning mix, extra spicy |
Directions:
1. Cook pasta al dente.
2. Pre-heat over to 325.
3. Spray 9x13 casserole dish with cooking spray.
4. Saute zucchini.
5. Drain tuna and mix into zucchini.
6. Mix pasta into tuna-zucchini mixture and put it all into the casserole dish.
7. Saute garlic and chili pepper.
8. Add tomatoes and a small amount of the juice.
9. Stir and let simmer 1 minute.
10. Stir in sour cream, pepper, seasonings, cook 2-3 minutes until hot.
11. Mix sauce into casserole.
12. Sprinkle cheese over casserole.
13. Bake uncovered for 25 minutes.
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