Ingredients

• 2 cans (5 oz each) solid white albacore tuna, drained
• 3 cups short pasta (fusilli or penne), cooked al dente
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• ½ cup peas (fresh or frozen)
• ½ cup diced red bell pepper
• 1 small onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup milk (or half-and-half for creamier texture)
• 1 cup shredded Parmesan cheese
• ½ cup shredded mozzarella (optional for extra melt)
• ½ tsp garlic powder
• Salt and pepper to taste
• ½ cup panko breadcrumbs
• 2 tbsp grated Parmesan (for topping)
• 1 tbsp olive oil (for topping)
• Fresh parsley for garnish

Directions

• Set oven to 375°F.
• Heat olive oil in a large skillet over medium heat.
• Sauté onion, mushrooms, and bell pepper until softened (about 5 minutes).
• Add spinach and peas; cook until wilted. Remove from heat.
• In the same skillet, melt butter. Stir in flour and cook for 1 minute.
• Slowly whisk in chicken broth and milk until smooth.
• Simmer until thickened (3–4 minutes).
• Stir in Parmesan, garlic powder, salt, and pepper.
• In a large bowl, mix cooked pasta, tuna, sautéed veggies, and sauce.
• Transfer to a greased 9x13-inch baking dish.
• Sprinkle mozzarella on top (optional).
• Mix panko breadcrumbs with grated Parmesan and olive oil.
• Sprinkle evenly over casserole.
• Bake uncovered for 20–25 minutes, until bubbly and golden on top.
• Garnish with fresh parsley. Serve warm

Photos