Creamy Tuna Pasta Casserole

November 29th, 2018 | Posted by Milana in Lunch/Dinner | Recipes - (0 Comments)


12-14oz. Package of Pasta, cooked to al dente (any shape will do)

For the Béchamel sauce:

4 Tbsp Unsalted butter

1/4 cup unbleached flour

3 -1/2 cups Milk (I used 1%)

3/4 tsp dried oregano

3/4 tsp dried basil

dash of thyme

Salt to taste

1/2 cup grated Parmesan

1 cup shredded part skim mozzarella

2 cups sliced Bella mushrooms

2 shallots, diced finely

1 Tbsp avocado oil

1 (7oz.) can of tuna in water, drained well, flaked

1/3 cup whole wheat Panko bread crumbs

Olive oil cooking spray

2 Tbsp Dried Parsley for Topping


Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray.

In a 10″ frying pan. Add oil and sautéed the shallots until softened, add mushrooms and 1/4 tsp salt and sautéed until softened. Set aside.

In a medium saucepan, melt the butter and whisk in the flour until completely incorporated. Whisk in the milk very slowly. Bring to a boil and whisk consistently for 5-10 min until thickened. Add the Parmesan cheese, mushrooms mixture, mozzarella cheese and flaked tuna. Pour into baking pan. Sprinkle with panko crumbs and spray with olive oil. Bake for 25 min uncovered. Enjoy.

*Original recipe adapted from An Italian in the Kitchen
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Rating: 5.0/5 (3 votes cast)



  • 1 Box Whole Wheat Lasagna Noodles
  • 2 Tablespoons Avocado Oil
  • 1 whole Medium Onion
  • 4 cloves Garlic
  • 1 whole Red Bell Pepper, Diced
  • 24 ounces, Baby Bella Mushrooms, Chopped
  • 2 small Zucchini, Diced
  • 1 large Eggplant unpeeled, diced in chunks
  • 1 can (28 Ounce) No Salt Added Diced Tomatoes
  • 1 can (8oz) No Salt Added Tomato Sauce
  • 1/2 cup White Cooking Wine
  • 1/4 cup Fresh Parsley, Chopped
  • 1/2 teaspoon Kosher Salt
  • Freshly Ground Black Pepper
  • 1/2 Teaspoon Red Pepper Flakes
  • 2 containers (15 ounces each) Ricotta Cheese
  • 2 whole Eggs
  • 1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
  • 1/2 cup Grated Parmesan
  • Freshly Ground Black Pepper
  • 1 pound Shredded Mozzarella Cheese


Heat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.

Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serves 12.

Nutrition Facts
User Entered Recipe
  12 Servings
Amount Per Serving
  Calories 381.7
  Total Fat 15.4 g
  Saturated Fat 8.0 g
  Polyunsaturated Fat 0.8 g
  Monounsaturated Fat 5.4 g
  Cholesterol 60.4 mg
  Sodium 466.9 mg
  Potassium 395.3 mg
  Total Carbohydrate 38.6 g
  Dietary Fiber 8.5 g
  Sugars 5.5 g
  Protein 26.0 g
VN:F [1.9.13_1145]
Rating: 5.0/5 (3 votes cast)