Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

Enjoy a comforting bowl of creamy tuna pasta bake that disguises nutritious veggies with whole-wheat pasta, lean tuna, and a light Greek yogurt sauce. This dish marries hearty flavors with a healthy twist, perfect as a nourishing meal any time of day.

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NUTRITION

516kcal
Protein
51.7g
Fat
7.7g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

5 oz canned tuna (drained)

1 cup cooked whole wheat pasta

1/2 cup zucchini (sliced)

1/2 cup diced carrots

1/2 cup cherry tomatoes (halved)

1/4 cup non-fat Greek yogurt

1 tsp olive oil

1 tbsp whole wheat breadcrumbs

1 garlic clove, minced

1/4 tsp black pepper

1/4 tsp salt

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a large bowl, combine the drained tuna, cooked pasta, zucchini, carrots, and cherry tomatoes.

  • 4

    Add the non-fat Greek yogurt, minced garlic, olive oil, black pepper, and salt. Stir well to coat all ingredients evenly.

  • 5

    Transfer the mixture into an oven-safe baking dish. Sprinkle whole wheat breadcrumbs evenly over the top.

  • 6

    Bake in the preheated oven for 15 to 20 minutes, or until the top is golden and the dish is heated through.

  • 7

    Let it cool for a few minutes before serving to enjoy the creamy flavors and hidden nutritious veggies.

Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

This is an example of a meal that Solin would create to include in your personalized meal plan.

Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

YOUR SOLIN GENERATED RECIPE

Wholesome Creamy Tuna Pasta Bake with Hidden Veggies

Enjoy a comforting bowl of creamy tuna pasta bake that disguises nutritious veggies with whole-wheat pasta, lean tuna, and a light Greek yogurt sauce. This dish marries hearty flavors with a healthy twist, perfect as a nourishing meal any time of day.

NUTRITION

516kcal
Protein
51.7g
Fat
7.7g
Carbs
61.3g

SERVINGS

1 serving

INGREDIENTS

5 oz canned tuna (drained)

1 cup cooked whole wheat pasta

1/2 cup zucchini (sliced)

1/2 cup diced carrots

1/2 cup cherry tomatoes (halved)

1/4 cup non-fat Greek yogurt

1 tsp olive oil

1 tbsp whole wheat breadcrumbs

1 garlic clove, minced

1/4 tsp black pepper

1/4 tsp salt

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Cook whole wheat pasta according to package instructions until al dente, then drain.

  • 3

    In a large bowl, combine the drained tuna, cooked pasta, zucchini, carrots, and cherry tomatoes.

  • 4

    Add the non-fat Greek yogurt, minced garlic, olive oil, black pepper, and salt. Stir well to coat all ingredients evenly.

  • 5

    Transfer the mixture into an oven-safe baking dish. Sprinkle whole wheat breadcrumbs evenly over the top.

  • 6

    Bake in the preheated oven for 15 to 20 minutes, or until the top is golden and the dish is heated through.

  • 7

    Let it cool for a few minutes before serving to enjoy the creamy flavors and hidden nutritious veggies.