(Family Features) Taking time to nurture your health and well-being starts with building healthier habits. As the seasons change, challenge yourself to make small yet consistent choices that help you and your family through transitions at school, the office, or wherever your days take you.
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Tuna Pasta Casserole
Recipe courtesy of the American Heart Association’s Healthy for Good initiative
Servings: 4
4 ounces dried whole-wheat rotini pasta (about 1 1/2 cups)
nonstick cooking spray
16 ounces frozen mixed vegetables, thawed
1 pouch (11 ounces) low-sodium chunk light tuna
1 can (10 3/4 ounces) low-fat, low-sodium condensed cream of chicken soup
1/2 cup chopped roasted red bell peppers
1/2 cup fat-free half-and-half
1 teaspoon all-purpose, salt-free seasoning blend
3/4 cup crushed low-sodium, whole-grain crackers
1/4 cup shredded or grated Parmesan cheese
Prepare pasta according to package directions, omitting salt. Using colander, drain well. Transfer to a large bowl.
Preheat oven to 350 F. Lightly spray a 2-quart glass baking dish with nonstick cooking spray.
Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half, and seasoning blend into pasta until combined. Transfer to baking dish. Top with crackers and Parmesan cheese.
Bake, uncovered, 25-30 minutes, or until casserole is warmed through and topping is golden brown.
Nutritional information per serving: 400 calories; 7 g total fat; 2.5 g saturated fat; 0 g trans fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 30 mg cholesterol; 537 mg sodium; 52 g carbohydrates; 8 g dietary fiber; 7 g sugars; 32 g protein.
Source: American Heart Association
