Tuna and macaroni casserole siciliana

Yield: 8 Servings

Measure Ingredient
12 ounces Tuna in water; drained and flaked
½ teaspoon Olive oil
½ cup Onions; chopped
½ cup Bell peppers; chopped
1 \N 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

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.

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