Serves SERVES4 TO 6     adjust servings

Healthy Tuna Noodle Casserole

Prep Time 15 MINUTES Prep Time
Cook Time 40 MINUTES Cook Time
Total Time 55 mins Total Time


  • 2 cups dry whole wheat rigatoni, cooked according to package directions
  • 1 cup onion, diced
  • 1 cup bell peppers (any color), diced
  • 4 cups fresh baby spinach, packed
  • 2 and 1/2 cups frozen peas
  • 8 to 12 ounces chunk light tuna, packed in water (any amount in this range is fine)
  • 1 cup low sodium chicken broth
  • 1/2 cup plain full fat Greek yogurt
  • 1/4 cup 2% or whole milk (or plain, unsweetened almond milk)
  • 1/4 cup sharp cheddar cheese, shredded
  • 2 tablespoons dijon mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder


  1. Preheat oven to 375.
  2. Cook pasta according to package directions. Leave it "al dente" - just cooked/still a little chewy.
  3. In a large pan, saute onion and bell peppers in a little oil or cooking spray over high heat for a few minutes, until onions are translucent.
  4. Add baby spinach and frozen peas and reduce heat to medium. Cover, stirring occasionally, until peas are no longer frozen and spinach is fully wilted.
  5. In a large bowl, mix together cooked pasta, the sauteed veggie mixture, and all other ingredients.
  6. Pour mixture into a casserole dish.
  7. Bake 40 minutes. Enjoy!


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