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Dinner Recipes

Tuna Penne Casserole

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

Serving Size:


Active Time:

25 min.

Total Time:

50 min.


  • 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


  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.

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