Happy (almost) Spring everyone! 23 more days, but who's counting ;) Even my 4 year old is feeling the effects of the winter dull drums...he has been insisting on wearing shorts and tee-shirts around the house, and he keeps asking when summer will be arriving.
My Tuna Casserole with Spinach recipe is actually a new and improved version of a similar dish I posted almost two years ago - Hearty Tuna and Penne Casserole ... this time around, I replaced the peas with spinach and used more Parmesan cheese on top to create more of a crust on top. Hope you enjoy!
Tuna Casserole with Spinach
- 1 box whole wheat penne pasta
- 1 12 oz. can solid white albacore tuna
- 9 oz. package frozen chopped spinach, thawed and squeezed of excess water
- 1 cup sour cream
- 1 cup part skim ricotta cheese
- 1 cup freshly grated Parmesan cheese, divided
- 2 cups milk (I use 2%)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and fresh ground pepper to taste
- 1/2 cup panko breadcrumbs
- Cooking spray
Step 1: Cook pasta according to package instructions. Drain and set aside.
Step 2: In a large pot or dutch oven, add the tuna, spinach, sour cream, ricotta, milk, and half of the Parmesan cheese. Heat over low and stick with a whisk until sauce starts to turn creamy. Season with the garlic and onion powders, and add salt and fresh ground pepper to taste. Stir in the cooked pasta and mix until well combined.
Step 3: Prepare a 9x13 baking pan with cooking spray. Add the noodle mixture, then top with the remaining Parmesan cheese and panko breadcrumbs. Bake in a 350 degree oven for 30 minutes, then brown under the broiler for an additional 2-3 minutes if desired.