Baked Tuna Pasta

So you want a baked pasta recipe that won’t ruin your week but still has a flavor profile? Or it’s a Friday in Lent and you’re looking for something a little better than fried fish and chips (as delicious as that is!)? Or maybe you just need an easy casserole that you can pop in the oven while getting ready for company to come over? Bring in the tuna casserole! The tuna gives you a protein boost with just enough mayo to make it a comfort dish. Toss in some veggies and garlic and you’re ready for dinner.

Ingredients (makes 6 to 8 servings):

• 2 tbsp. olive oil
• 1 chopped onion
• 2 5 oz. cans of tuna (don’t drain them! The liquid will keep the dish from drying out in the oven)
• 1 box of pasta
• 1/2 cup mayo
• 1 15 oz can of sweet peas (drained)
• 1 15 oz can of sweet corn (drained)
• 1 15 oz can of carrots (drained)
• 1 1/2 tbsp. garlic powder
• 1 cup of shredded mozzarella
• 1/2 cup of breadcrumbs and 1/2 cup of grated parmesan combined

Directions:

• Preheat oven to 350 degrees.
• Heat oil and cook onion until soft. Turn off heat and add tuna. Bash it up to mix it up!

Meanwhile cook pasta al dente and drain when done.

• Thoroughly mix the mayo into the tuna and onion mix and add the drained cans of sweet peas, sweet corn, and carrots.

Add the cooked pasta and garlic powder and stir. Spread the mixture evenly into a casserole dish or other baking pan.

Sprinkle the dish with the mozzarella cheese and then add the mixture of parmesan and breadcrumbs.

Bake for 15 minutes.

Serve immediately or store in the fridge or freezer for leftovers! What other casserole dishes do you like to pull together for a quick and healthy dinner?