Tuna Pasta Casserole

This comforting casserole is packed with lean protein from canned tuna and rich in lycopene from tomatoes, making it a satisfying and heart-healthy pantry meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 12 ounces pasta shells (or other pasta) · 1192 kcal in the whole recipe
• 1/2 cup onion, chopped · 30 kcal in the whole recipe
• 1/2 cup green pepper, chopped · 17 kcal in the whole recipe
• 1/2 tablespoon vegetable oil · 62 kcal in the whole recipe
• 1 can (10.75 ounces) reduced-sodium cream of mushroom soup · 226 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium diced tomatoes · 74 kcal in the whole recipe
• 2 cans (5 ounces each) water-packed tuna, drained · 241 kcal in the whole recipe
• 1/2 cup shredded cheddar cheese (optional) · 204 kcal in the whole recipe
• Chopped fresh parsley for garnish (optional)

Method

1. Preheat your oven to 350°F (175°C). Cook the pasta in boiling water according to package directions, then drain and set aside.

   

2. Heat the vegetable oil in a large skillet or pot over medium heat. Sauté the chopped onion and green pepper for about 5 minutes until softened.

   

3. Stir the cream of mushroom soup, diced tomatoes, and drained tuna into the skillet with the vegetables. Mix well, then gently fold in the cooked pasta.

   

4. Transfer the mixture into a baking dish. Bake for 25 minutes until hot and bubbly.

   

5. Sprinkle with shredded cheese and chopped parsley if desired, then bake for an additional 5 minutes until the cheese is beautifully melted.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.