Ingredients

• 3 cups rotini pasta (or other shaped pasta, I use a high fibre version)
• olive oil, for spritzer
• 2 cups mushrooms, chopped
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped (about 1 stalk)
• 2 garlic cloves, minced
• 1 (3 ounce) can tuna, lightly drained
• 1/2 cup low-fat sour cream
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon seasoning salt
• fresh ground black pepper
• 1/2 cup low-fat cheddar cheese, grated
• 1 cup fresh breadcrumb, coarsely ground

Instructions

1. Cook pasta as directed. Preheat oven to 400°F.

2. While waiting for the water to boil, add mushrooms, onion, celery and garlic to a nonstick pan sprayed with olive oil. Saute over medium heat until just tender. The moisture from the veggies will keep them from sticking.

3. While cooking the pasta, stir tuna, sour cream, Worcestershire sauce, salt and pepper into the pan. Remove from heat and add cheddar cheese.

4. When pasta is al dente, stir into pan. Pour into a casserole dish sprayed with olive oil. Cover with bread crumbs.

5. Cook for 15 minutes. The higher heat will ensure that you have some crunch to the bread crumbs.