Pasta Bake
Serves12 (1 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 12 ounces pasta, uncooked
- 1/3 cup green onion (scallions), sliced
- 1 tablespoon canola oil
- 1 10-ounce can condensed cream of celery soup
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 1 15-ounce can mixed vegetables, drained
- 1 4-ounce can mushrooms, sliced, drained
- 2 6-ounce cans tuna, water-packed, drained
- 1/2 cup cheddar cheese, shredded
Directions
- Preheat oven to 350° F and lightly grease a 3-quart casserole dish or a 13x9x2 inch pan.
- Bring a large pot of water to a rapid boil, add pasta and cook for 5 - 10 minutes or until tender. Add onion during last 3 minutes of cooking.
- Drain pasta and toss with oil.
- Cook soup, Italian seasoning, and pepper over medium heat in a large saucepan.
- Stir drained vegetables into warm soup and cook until heated through. DO NOT BOIL.
- Gently stir pasta and tuna into warm soup.
- Spoon into prepared pan. Sprinkle with cheese, cover tightly with foil, and bake for 30-35 minutes to an internal temperature of 165° F for 15 seconds.
Recipe Tips
Use canned salmon or mackerel instead of tuna.
Nutrition Facts
Pasta Bake
Amount Per Serving (1 cup each)
Calories 144
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 21mg
7%
Sodium 217mg
9%
Potassium 281mg
8%
Total Carbohydrates 14g
5%
Dietary Fiber 2g
8%
Sugars 1g
Protein 12g
24%
Vitamin A
41%
Vitamin C
19%
Vitamin D0%
Calcium
5%
Iron
6%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Purdue University Cooperative Extension Service - Fast and Flexible - Low cost recipes for a family or fifty
Review this Recipe