Tuna & Macaroni Casserole Siciliana
Adapted from
Cooking Cleverly Using Your Gas Range Efficiently
8 servings
| 12 ozs tuna in water, drained and flaked | 1 tsp salt | ||
| 1/2 tsp olive oil | 1/2 tsp granulated sugar | ||
| 1/2 c onions, chopped | 1/2 tsp basil | ||
| 1/2 c bell peppers, chopped | 1/2 tsp oregano | ||
| 1 tsp garlic, minced | 1/2 tsp bottled lemon juice | ||
| 14 1/2 ozs canned crushed tomatoes | 1/2 c elbow macaroni, cooked | ||
| 8 ozs no-salt-added tomato sauce | 1/4 c parmesan cheese | ||
| 2 tbsps parsley |
In a large saucepan, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, five minutes. Sprinkle with parmesan cheese and serve.
| Calories | 128 | %CFF | 11 % | |
| Total Fat | 1 g | Saturated Fat | 0.6 mg | |
| Protein | 15 g | Cholesterol | 15 g | |
| Carbohydrates | 13 g | Sodium | 589 mg | |
| Sugars | 5 g | Fiber | 3 g | |
|
2.0 WW Points | ||||
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Rated by 2 users (3.5)
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