Ingredients

• cooking spray
• 2 cups whole-grain bow-tie pasta
• 1 teaspoon olive oil
• 2 cups sliced cremini mushrooms
• 0.5 cups chopped onion
• 0.33 cups chopped celery
• 0.33 cups chopped red bell pepper
• 0.33 cups chopped carrot
• 1.5 cups light Alfredo sauce , such as Classico® Light Creamy Alfredo
• 0.5 cups light sour cream
• 0.25 cups grated Parmesan cheese
• 2 teaspoons snipped fresh dill
• 0.25 teaspoons ground black pepper
• 1 , 5 ounce
• 0.33 cups whole wheat panko bread crumbs
• 4 wedgess lemon wedges , Optional

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2-quart baking dish with nonstick spray.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a large skillet over medium heat. Add mushrooms, onion, celery, bell pepper, and carrot; cook until vegetables are tender, about 8 minutes.
4. 4 Whisk together Alfredo sauce, sour cream, 2 tablespoons Parmesan, dill, and black pepper in a large bowl. Stir in cooked pasta, vegetables, and tuna until combined. Transfer to the prepared dish. In a small bowl, stir together panko and remaining 2 tablespoons Parmesan; sprinkle over casserole. Lightly coat with nonstick spray.
5. 5 Bake in the preheated oven, uncovered, until browned and bubbly, about 25 minutes. Serve with lemon wedges.

Nutrition per serving