A follow-up to Recipe #349613, this recipe is healthier and has more fresh ingredients. You could realistically have this meal on the table in a half hour as you are doing a lot of the prep while waiting for the pasta. This counts as 7 WW points. Enjoy!

Ingredients

4 serv.

rotini pasta (or other shaped pasta, I use a high fibre version)3 cups
olive oil, for spritzer↗
mushrooms, chopped↗2 cups
onion, chopped↗1⁄2 cup
celery, chopped (about 1 stalk)↗1⁄2 cup
garlic cloves, minced↗2
(3 ounce) can tuna, lightly drained↗1
low-fat sour cream↗1⁄2 cup
Worcestershire sauce↗1 1⁄2 teaspoons
seasoning salt↗1⁄2 teaspoon
fresh ground black pepper↗
low-fat cheddar cheese, grated↗1⁄2 cup
fresh breadcrumb, coarsely ground↗1 cup

Step-by-step instructions

1
Cook pasta as directed. Preheat oven to 400°F.
2
While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.
3
While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.
4
When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.
5
Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.

Source: food.com

Original recipe ↗

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