Tuna-Zuch Pasta II

Submitted by Chef #694088

"This is based on recipe #278198, 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!"

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 6

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.