Tuna and macaroni casserole siciliana
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Tuna in water; drained and flaked |
| ½ | teaspoon | Olive oil |
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 1 | Clove garlic; minced | |
| 14½ | ounce | Crushed tomatoes |
| 8 | ounces | No-salt-added tomato sauce |
| 2 | tablespoons | Parsley |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Granulated sugar |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Lemon juice |
| ½ | cup | Elbow macaroni; cooked |
| ¼ | cup | Fat-free parmesan cheese |
Directions
In a skillet, 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, 5 minutes. Sprinkle with parmesan cheese and serve.