The traditional recipe, Creamy Noodle Casserole, is wonderful in all its cheesy, creamy glory. But if you are careful about your weight, or your fiber, or your white flour intake — why should you watch while others eat? Why deny yourself this delicious treat?
This healthier tuna casserole is just as delectably yummy, but carries far less guilt! Hold the chips, or buy the baked (not fried) kind. Another option is to get that crunch with some crudité (a fab French word that simply means raw celery, carrot, pepper, broccoli or cauliflower spears dipped in vinaigrette or other sauce of your choice.)
Whole Wheat Tuna Casserole with Spinach
Servings
4 Servings
Ingredients
- 4 cups cooked whole wheat rotini
- 1 cup baby spinach
- 4 green onions chopped
- ½ cup part skim ricotta
- ½ cup shredded Parmesan cheese
- 1 5-ounce can tuna packed in water and drained
- ½ teaspoon Kosher salt
- ½ teaspoon dry mustard powder
- ½ Teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat oven to 350℉. Grease an 8×8-inch baking dish.
- In a large bowl, combine all ingredients. Stir well to mix everything together.
- Transfer to the prepared baking dish and bake 16 to 20 minutes or until heated through and the top is lightly browned.
mine too!
for sure will be great, use about 1/2 – 3/4 cup tightly packed (even up to 1 cup will be great just a little more spinach-y), thaw first and SQUEEZE DRY WELL and you are good to go
looks great! Can I use frozen spinach instead of 1 cup baby spinach? If so, thawed first? How much? Thanks!
This one looks great! My husband likes when I use whole wheat noodles.
i usually shy away from the reduced calorie versions, but this recipe is making me reconsider!
Goodie goodie gum drops!