Home sweet home....today we're headed back to St. Louis from Arizona (hopefully to Spring-like weather). Vacation recap to come!
Veggie Tuna Pasta Bake
inspiration found here
Ingredients:
-12 oz. whole wheat penne
-2 cloves garlic, minced
-3 stalks celery, chopped
-1/2 cup all-purpose flour
-2 cups skim milk
-1 cup light sour cream
-1/2 jar artichoke hearts, chopped
-4 green onions, chopped
-3/4 can black olives, chopped
-4-5 cups fresh spinach
-handful of fresh parsley, chopped
-2 cans tuna, packed in water
-1/4 cup breadcrumps
Directions:
1. Preheat oven to 400F. Cook pasta for 8-10 minutes. Drain and set aside.
2. In a large soup pot, heat garlic and celery in a little bit of cooking spray or olive oil, 5-6 minutes.
3. Pour in flour and stir for about 30 seconds.
4. Add milk and stir continuously until mixture thickens and there are no lumps (about 5 minutes)
5. Stir in sour cream. When mixture begins to bubble, lower heat slightly.
6. Add artichokes, green onions, olives, tuna, and parsley. Mix to combine. Add spinach and stir until it begins to wilt. Stir in pasta and mix to combine.
7. Pour pasta mixture into a baking dish (mine fit in a 9 x 9) and sprinkle with breadcrumbs. Bake for 20 minutes.