Recipe courtesy of the American Heart Association’s Healthy for Good initiative
Ingredients: 4 Servings
4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
nonstick cooking spray
16 ounces frozen mixed vegetables, thawed
1 pouch (11 ounces) low-sodium chunk light tuna
1 can (10 ¾ ounces) low-fat, low-sodium condensed cream of chicken soup
½ cup chopped roasted red bell peppers
½ cup fat-free half-and-half
1 teaspoon all-purpose, salt-free seasoning blend
¾ cup crushed low-sodium, whole-grain crackers
¼ cup shredded or grated Parmesan cheese
Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to large bowl.
Preheat oven to 350 F. Lightly spray 2-quart glass baking dish with nonstick cooking spray.
Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.
Nutritional information per serving:
400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.