Whole Wheat Tuna Casserole with Spinach
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.)
- Duration
- Cook Time
- Prep Time
- 4Servings
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)
Preparation
- Preheat oven to 350℉. Grease an 8x8-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.
