Healthy Tuna Casserole
It's a busy weeknight and you have to feed the kids but don't want the hassle that usually comes along with that job. If your kid is a fan of tuna, then they are going to love this healthy tuna casserole. As easy as boiling some pasta, mixing in a handful of other ingredients, topping with cheese, and throwing it into the oven. Leftovers pack well for lunch the next day, and even better is that this meal can be easily meal prepped meaning you only have to throw it into the oven when you get home after a busy day.
Servings: 6 serves
- 2 ½ cups uncooked penne or other pasta
- 1 tablespoon olive oil
- 14 oz (400g) tuna in oil drain most of the oil
- 12 cherry or plum tomatoes
- ½ cup black or mixed olives pitted
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 ½ cups mozzarella cheese grated
- 14 oz (400g) passata or pizza sauce
- fresh basil leaves, parsley, and oregano for serving
Boil the pasta according to package instructions (al dente). Add 1 tablespoon of olive oil to pasta water.
Once cooked add pasta to a large mixing bowl, add tuna, marinara sauce, 1 teaspoon of oregano, garlic powder. Mix to combine.
Ina 9 x 13-inch baking dish add half of the pasta mix, add a layer of half of the cheese, another pasta layer, and top with olives and tomatoes. Sprinkle 1 teaspoon of oregano and finish with a layer of remaining cheese.
Bake at 400 F for about 20 minutes or until cheese is properly melted.
Garnish with fresh herbs and more oregano!
Calories: 461kcal | Carbohydrates: 44g | Protein: 33g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 34mg | Sodium: 610mg | Potassium: 646mg | Fiber: 4g | Sugar: 6g | Vitamin A: 799IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 3mg