6 Cups Tortiglioni Pasta, cook as per package directions
1 Can Tuna, drained
1 Onion, Sliced
2 Stalks Celery, diced
1 Cup Red Peppers, diced
1 ¼ Cup Cream of Mushroom Soup
1/3 Cup Milk
1 Cup Mozzarella and Cheddar Cheese, shredded
1 Tbsp. Parsley
2 Tbsp. Butter
Salt and Pepper to taste
½ Cup Panko breadcrumbs
½ Cup cheddar cheese, shredded
1 Tbsp. Butter, room temperature
What You Need
Preheat oven at 425 degrees.
In a bowl, combine all panko topping ingredients, mix well, and set aside.
In a skillet, on medium heat, add butter, once melted add celery, red peppers and onions, sauté until translucent, and vegetables are tender, then add zucchini spirals, sauté for 3 minutes, add salt and pepper, mix well, and set aside.
In a large bowl, add cream of mushroom soup, milk, shredded cheese, tuna, and parsley, mix until all combined. Add Zucchini Spiral mixture and cooked pasta, mix well.
Place in a casserole dish, spread evenly, and top with Panko topping.
Bake for 20 minutes, until top is golden brown. Remove from heat and ready to serve.