Tuna Penne Casserole

We mixed riced cauliflower in with the crumb topping for a lightened-up spin on a classic pasta bake.

Ingredients

• 8 oz. penne pasta
• 2 carrots, diced
• 2 ribs celery, diced
• 1 (10 oz.) pkg. frozen riced cauliflower, thawed, drained
• ½ cup shredded mozzarella
• ¼ cup plain dry breadcrumbs
• 8 oz. cream cheese, at room temp., cut into pieces
• 1 cup milk
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 (5 oz.) cans solid white tuna packed in water, drained
• 2 scallions, chopped
• 1 tsp. grated lemon zest

Instructions

1. Heat oven to 400°F. Coat 2-qt. baking dish with cooking spray. Cook pasta according to package directions for al dente, adding carrots and celery during last 3 min. of cooking time. Drain; return to pot.
2. In bowl, stir together riced cauliflower, mozzarella and breadcrumbs; reserve. In pot, mix cream cheese and milk; over medium-low heat, cook, stirring, until cream cheese is melted and mixture is smooth, 5 min. Stir in salt and pepper; add to pasta mixture. Stir in tuna, scallions and zest. Transfer to baking dish; top with reserved cauliflower rice mixture. Bake until hot and golden, 25 min.