Directions & Ingredients:
6 oz Greek yogurt
8 oz lite sour cream
2 tsp tomato paste
1/4 c parmesan cheese
1/4 c white or spanish onion chopped
1/2 c chopped mushrooms
1/2 c chopped yellow, green or red peppers (or a combo)
2 cans white albacore tuna
2 cups dry mini penne or rotini whole grain pasta
1 c shredded mozzarella
1/4 to 1/2 c Italian breadcrumbs (whole wheat)-depending on your taste (go easy)
First, boil pasta just under what the directions tell you to because you are going to bake it for additional time.
At the same time in a pan on the stove on med heat mix the yogurt, sour cream and tomato paste with the following seasonings: garlic powder, basil, oregano, pepper, red pepperflakes and paprika. Mix well and let sit for 5 min until warmed all the way through.
Pour the cheesy sauce mixture into the baking dish-I used a 9×13. Strain the pasta and also pour into baking dish.
In the same pan add the veggies along with some olive oil and balsamic vinegar and let cook down for 5 to 7 min.
Lastly, combine all ingredients into the baking dish-finishing off with the shredded mozzarella, parmesan and breadcrumbs. (I also added fresh parsley and more black pepper at this point)
Bake at 350 for 30 to 35 min.