Name: Mexican-Inspired High-Protein Tuna Pasta Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1.5 oz dry whole wheat penne; 1.5 oz canned tuna in water; 0.5 cup tomato sauce; 0.25 cup green bell pepper; 0.5 cup baby spinach; 0.5 tsp olive oil; 0.25 tsp garlic powder; 0.25 tsp ground cumin; 0.25 tsp chili powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 oz shredded part-skim mozzarella cheese

Nutrition

Per serving

346 calories

Protein: 26g; 28% of calories
Carbs: 44g; 49% of calories
Fat: 9g; 23% of calories

Instructions

Prep 10 min · Cook 20 min

Preheat your oven to 400°F (200°C).
Bring a medium pot of salted water to a boil and cook the whole wheat penne for 8 minutes until al dente.
While the pasta is boiling, heat olive oil in a small pan over medium heat and sauté the diced green bell peppers for 3 minutes.
Stir in the tomato sauce, garlic powder, ground cumin, chili powder, sea salt, and black pepper, then simmer for 2 minutes.
Drain the canned tuna and add it to the sauce along with the baby spinach, stirring until the spinach is just wilted.
Drain the cooked pasta and combine it thoroughly with the tuna and sauce mixture.
Transfer the pasta to a small oven-safe baking dish and sprinkle the shredded mozzarella cheese evenly over the top.
Bake for 10 minutes until the cheese is melted and the sauce is bubbling.

Nutrition

Ingredients

Instructions

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