Tuna Noodle Bake with Cheddar Crumb Topping

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

Tuna Noodle Bake with Cheddar Crumb Topping

YOUR SOLIN GENERATED RECIPE

Tuna Noodle Bake with Cheddar Crumb Topping

Baked chickpea pasta and flaky tuna tossed in a creamy Greek yogurt sauce, finished with a golden, bubbly cheddar crust.

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NUTRITION

435kcal
Protein
49.0g
Fat
12.4g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Canned tuna in water

1.5 oz Chickpea penne pasta

2 tbsp Plain Greek yogurt

0.5 oz Sharp cheddar cheese

0.25 cup Frozen peas

0.5 cup Sliced mushrooms

0.25 cup Low-sodium vegetable broth

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tbsp Almond flour

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PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest, then drain and set aside.

  • 3

    In a small non-stick skillet, sauté the sliced mushrooms over medium heat until they are softened and lightly browned.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, vegetable broth, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 5

    Gently fold the drained tuna, par-cooked pasta, sautéed mushrooms, and frozen peas into the yogurt sauce until well combined.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into an even layer.

  • 7

    Evenly sprinkle the shredded cheddar cheese and almond flour over the top of the casserole.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese topping has turned a beautiful golden brown.

Tuna Noodle Bake with Cheddar Crumb Topping

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

Tuna Noodle Bake with Cheddar Crumb Topping

YOUR SOLIN GENERATED RECIPE

Tuna Noodle Bake with Cheddar Crumb Topping

Baked chickpea pasta and flaky tuna tossed in a creamy Greek yogurt sauce, finished with a golden, bubbly cheddar crust.

NUTRITION

435kcal
Protein
49.0g
Fat
12.4g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

3.5 oz Canned tuna in water

1.5 oz Chickpea penne pasta

2 tbsp Plain Greek yogurt

0.5 oz Sharp cheddar cheese

0.25 cup Frozen peas

0.5 cup Sliced mushrooms

0.25 cup Low-sodium vegetable broth

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dijon mustard

1 tbsp Almond flour

PREPARATION

  • 1

    Preheat your oven to 375°F and lightly grease a small oven-safe baking dish.

  • 2

    Boil the chickpea pasta in salted water for 2 minutes less than the package instructions suggest, then drain and set aside.

  • 3

    In a small non-stick skillet, sauté the sliced mushrooms over medium heat until they are softened and lightly browned.

  • 4

    In a large mixing bowl, whisk together the Greek yogurt, vegetable broth, Dijon mustard, garlic powder, onion powder, sea salt, and black pepper until smooth.

  • 5

    Gently fold the drained tuna, par-cooked pasta, sautéed mushrooms, and frozen peas into the yogurt sauce until well combined.

  • 6

    Transfer the mixture into the prepared baking dish, spreading it out into an even layer.

  • 7

    Evenly sprinkle the shredded cheddar cheese and almond flour over the top of the casserole.

  • 8

    Bake for 15 to 20 minutes until the sauce is bubbling and the cheese topping has turned a beautiful golden brown.