Ingredients Fish & Seafood Healthy Fish & Seafood Main Dish Recipes Healthy Fish & Seafood Casserole Recipes Pesto Tuna Noodle Casserole 4.3 (6) 3 Reviews A creamy pesto sauce with sweet shallots and wilted spinach gives a light and bright spin to classic tuna noodle casserole. Albacore tuna is an ideal choice, as it holds its texture well once mixed in, although any water-packed tuna will do the job. For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish. By Melissa Gray Melissa Gray A graduate of the Culinary Institute of America, Melissa Gray trained in traditional French-style cooking, restaurant and front-of-house management. Since transitioning to recipe development and food styling in 2015, Melissa has developed over 1,500 original recipes and styled in over 300 photo shoots. EatingWell's Editorial Guidelines Published on December 6, 2023 Tested by Amanda Stanfield Tested by Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Active Time: 25 mins Total Time: 35 mins Servings: 6 servings Nutrition Profile: Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber High-Protein Egg-Free Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Cook Mode (Keep screen awake) Ingredients 12 ounces whole-wheat rotini 1 tablespoon extra-virgin olive oil 1 large shallot, thinly sliced 2 tablespoons all-purpose flour 1 cup nonfat milk 1/2 cup finely grated Parmesan cheese, divided 1 (6.5-ounce) container refrigerated basil pesto (about 3/4 cup) 3/4 teaspoon salt 1/2 teaspoon ground pepper 2 (5-ounce) cans no-salt-added albacore tuna in water, drained and flaked 1 pint multicolor cherry tomatoes, halved 1 (5-ounce) package baby spinach 1/3 cup whole-wheat panko breadcrumbs Directions Position oven rack 8 inches from heat source; preheat broiler. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Bring a large pot of water to a boil over medium-high heat. Cook pasta, stirring occasionally, until al dente, about 9 minutes. Reserve 1 cup cooking water; drain the pasta well and transfer to a large bowl. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Heat oil in a medium saucepan over medium-high heat. Add shallot; cook, stirring often, until softened, about 2 minutes. Stir in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk; cook, whisking often, until slightly thickened, about 2 minutes. Whisk in 1/4 cup Parmesan until melted. Remove from heat; stir in pesto, salt, pepper and 3/4 cup reserved cooking water. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Pour the sauce over the pasta; stir, adding some or all of the remaining 1/4 cup of reserved cooking water until desired consistency is reached. Gently fold in tuna, tomatoes and spinach until evenly distributed. Spoon into the prepared baking dish. Sprinkle with panko and the remaining 1/4 cup Parmesan. Broil until the casserole is heated through and the top is golden brown, about 10 minutes. Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl Nutrition Information Serving Size: about 2 cupsCalories 518, Fat 21g, Saturated Fat 5g, Cholesterol 28mg, Carbohydrates 58g, Total Sugars 8g, Added Sugars 0g, Protein 29g, Fiber 8g, Sodium 726mg, Potassium 535mg EatingWell.com, December 2023 Rate It Print