Fancy Tuna Casserole

serves 12


  • 8 oz organic spinach penne pasta, cooked to al dente
  • spritz of canola cooking spray
  • 2/3 c red peppers, diced
  • 2, 6 oz cans of chunk white tuna in water, drained
  • 3 c marinara
  • 4 oz cream cheese
  • 1/2 cup fresh grated parmesan cheese
  • 1/4 t oregano
  • 1/4 t basil
  • kosher salt and fresh ground pepper to taste
  • 2 cups fresh grated provolone staggianato cheese
  • 2 cups panko bread crumbs
  • 3 T unsalted butter, melted


  1. Preheat oven to 425.
  2. Spritz a large sauce pan with canola spray. Cook red peppers over medium heat for 5 minutes.
  3. Add tuna and marinara, stir well. Heat on medium high until it starts to bubble.
  4. Turn heat to low, add cream cheese and parmesan cheese. Stir until cheese is completely melted.
  5. Add oregano, basil, salt, and pepper. Mix well.
  6. Add cooked pasta and fold into sauce.
  7. Spread pasta in a 9×13 baking dish. Top with provolone cheese.
  8. In a medium bowl, thoroughly mix butter and panko bread crumbs.
  9. Spread panko bread crumbs over cheese.
  10. Bake 25-35 minutes, or until bread crumbs are golden.