Tuna & Macaroni Casserole Siciliana

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 12 ounces tuna in water , drained and flaked
• ½ teaspoon olive oil
• ½ cup onion , chopped
• ½ cup bell pepper , chopped
• 1 clove garlic , minced
• 14 ½ ounces tomatoes , crushed
• 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:

1. In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender.
2. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes.
3. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes.
4. Sprinkle with Parmesan cheese and serve.

Reviews

[bundi39]

Doubled quatity of elbo macaroni to mre casseole-like. With the tuna, it's a challenge to keep it moist.

[Nancy Joyner]

This recipe is good with either white fish or tuna. My sicillian husband found it a little bland so I substituted roasted red peppers for bell peppers.

[Tod Monet]

This dish might have tasted better by either replacing the tuna with a white fish or by adding olives or something. It was also a bit to bold tasting for me.