Name: Tuna protein macaroni casserole
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 50 g Catelli protein elbow noodles; 5 oz canned light tuna in water, drained; 1/4 cup nonfat Greek yogurt; 2 tbsp 2% milk; 3 tbsp shredded cheddar cheese; 1/4 cup frozen peas; 1 tsp Dijon mustard; 1 tsp lemon juice; 1/4 tsp garlic powder; 1/2 tsp onion powder; 3/4 tsp salt; 1/2 tsp black pepper; 4 1/4 cups water

Nutrition

Per serving

460 calories

Protein: 50g; 43% of calories
Carbs: 41g; 36% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 375°F. Bring the water and a pinch of the salt to a boil in a small pot. Add the pasta and cook for 2 minutes less than the package directions until just under al dente.
While the pasta cooks, whisk the Greek yogurt, milk, Dijon mustard, lemon juice, garlic powder, onion powder, the rest of the salt, and the black pepper in a mixing bowl until smooth. Let the sauce sit at room temperature to take the chill off.
Before draining the pasta, carefully scoop out 1/4 cup of the starchy cooking water. Drain the pasta and return it to the pot. Stir in the tuna, frozen peas, the yogurt sauce, and 2 tablespoons of the saved pasta water until loose and saucy.
Transfer the mixture to a small baking dish and top with the cheddar cheese. Cover the dish with foil. Bake for 10 minutes, then remove the foil and bake for 8 minutes more until the edges bubble and the cheese is melted and spotty golden. Done when cheese is melted and golden, 165°F.

Nutrition

Ingredients

Instructions

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