I have been trying to perfect this Tuna and Penne Casserole for the last few weeks. My main goal was to create a hearty, healthy casserole without using any processed soups. This recipe comes together very easily, and can be made prepped in advance and tossed in the freezer for an easy, weeknight meal.
- 10 ounces whole wheat penne pasta
- 18 ounces solid white albacore tuna, drained
- 1 cup frozen peas
- 1 cup sour cream
- 1 cup part skim ricotta cheese
- 1/2 cup freshly grated parmesan cheese
- 2 cups milk (I used 2%)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup panko breadcrumbs
- Cooking spray
Yield: 4-6 servings
Step 1: Cook penne until well done (not al-dente) and drain. Pre-heat the oven to 350 degrees.
Step 2: To make the sauce, combine the sour cream, ricotta, parmesan, milk, salt and pepper together. Whisk together until the sauce becomes smooth and creamy.
Step 3: Add the tuna and the peas to the sauce mixture.
Step 4: Add the cooked pasta to the sauce and tuna mixture and mix thoroughly until well combined.
Step 5: Coat a 9x12 baking pan with cooking spray. Pour in the entire contents of the penne and tuna mixture and sprinkle with the breadcrumbs. Cook for 35-40 minutes.
Hope you enjoy!!