Description
This Healthy Tuna Noodle Casserole is a lightened-up, tomato-based version of the classic pasta bake. Made with canned tuna, fresh vegetables, tomato sauce, and a sprinkle of cheddar cheese, it’s hearty, high in protein, and packed with flavor. Wholesome yet comforting, it’s an easy weeknight dinner the whole family will enjoy.
Ingredients
10 oz small pasta shape (penne, rigatoni, or macaroni)
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 small onion, diced (optional)
1 bell pepper, chopped
2 carrots, chopped
1/4 cup green olives, chopped
2 cups baby spinach
2 cans tuna, drained
2 cups tomato sauce (such as marinara)
Salt and pepper, to taste
1 cup shredded cheddar cheese
Fresh basil or green onion, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C).
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Cook pasta to al dente according to package instructions. Drain and set aside.
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In a large skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion, cooking for 2 minutes until fragrant.
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Stir in bell pepper, carrots, and olives. Cook for 5–7 minutes, stirring often.
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Add spinach until wilted, then stir in tuna and tomato sauce. Season with salt and pepper. Remove from heat.
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In a baking dish, combine cooked pasta, tuna-veggie mixture, and remaining olive oil. Mix well and spread evenly.
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Top with shredded cheddar cheese and bake for 15 minutes, until cheese is melted and bubbly.
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Garnish with fresh herbs if desired and serve hot.
Notes
- Use gluten-free pasta if needed.
- For a vegan version, swap tuna with chickpeas or lentils and use plant-based cheese.
- Add extra vegetables like mushrooms, broccoli, or kale.
- Spice it up with chili flakes or cayenne.
- Try mozzarella, parmesan, or a cheese blend instead of cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
