Ingredients
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8 ounces penne pasta
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1 tablespoon olive oil
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1 large onion, chopped
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2 stalks celery, chopped
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1 red bell pepper, chopped
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2 cloves garlic, crushed
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salt, to taste
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ground black pepper, to taste
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¼ cup sherry
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½ pound kale, stems removed and leaves coarsely chopped
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1 (14.1 ounce) can potato leek soup
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1 cup vegetable broth
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1 (5 ounce) can tuna packed in water, drained
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1 cup shredded mozzarella cheese
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⅓ cup herb seasoned bread crumbs
Directions
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish.
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Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain.
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Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted.
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Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
Nutrition Facts (per serving)
284 | Calories |
8g | Fat |
39g | Carbs |
14g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 284 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 3g | 17% |
Cholesterol 21mg | 7% |
Sodium 472mg | 21% |
Total Carbohydrate 39g | 14% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 14g | 29% |
Vitamin C 55mg | 61% |
Calcium 179mg | 14% |
Iron 2mg | 12% |
Potassium 312mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.