Scrumptious Tuna Pasta Casserole Recipe


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This creamy casserole features cottage cheese, sour cream, and plenty of fresh vegetables.

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  • 8 oz. package linguine, vermicelli, spaghetti, or other thin pasta
  • 1 tsp. acceptable vegetable oil
  • 1 small onion, chopped
  • 1 clove garlic, minced, or 1/2 tsp. bottled minced garlic
  • 2 6 1/2- oz. cans tuna in spring water, drained and rinsed
  • 1/2 C. finely chopped carrot
  • 1/3 C. finely chopped green bell pepper
  • 1/4 C. finely chopped fresh parsley
  • 1/2 tsp. paprika, or to taste
  • 1 C. nonfat or low-fat cottage cheese
  • 1/2 C. nonfat or low-fat sour cream
  • 1/2 C. plain nonfat or low-fat yogurt
  • Vegetable oil spray
  • 1/2 C. plain bread crumbs, toasted
  • 1/2 C. grated or shredded Parmesan cheese (about 1 oz.)

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Cook pasta according to package directions, omitting salt and oil. Drain. Meanwhile preheat oven to 350 F. Pour oil into a nonstick skillet over medium high heat. Add onion and garlic and sauté, stirring frequently, until onion is translucent, 2 to 3 minutes. Transfer onion and garlic to a large bowl. Add tuna, carrot, bell pepper, parsley, and paprika to onion/garlic mixture and stir to combine. Set aside. In a small bowl, blend cottage cheese, sour cream, and yogurt. Stir cottage cheese mixture and pasta into tuna mixture. Spray a 9 x 11 x 2 inch casserole dish with vegetable oil spray. Pour tuna mixture into casserole dish. In a small bowl, combine bread crumbs and parmesan. Sprinkle over casserole. Bake casserole for 30 to 45 minutes, or until top is lightly browned.

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