Ingredients
1-1/2 cups uncooked whole wheat penne pasta1 can (12 ounces) albacore white tuna in water1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1-1/4 cups water-packed artichoke hearts, rinsed, drained and chopped1/2 cup reduced-fat sour cream1/4 cup roasted sweet red peppers, drained and chopped3 tablespoons chopped onion3 tablespoons sun-dried tomatoes (not packed in oil), chopped2 tablespoons Greek olives, chopped1 tablespoon snipped fresh dill or 1 teaspoon dill weed1 tablespoon capers, drained2 garlic cloves, minced1 teaspoon grated lemon zest1/2 teaspoon crushed red pepper flakes1/2 cup dry bread crumbs1/4 cup grated Parmesan cheese1/2 teaspoon Italian seasoning
Preparation
Cook pasta according to package directions.
Meanwhile, in a large bowl, combine the tuna, soup, artichokes, sour cream, peppers, onion, sun-dried tomatoes, olives, dill, capers, garlic, lemon zest and pepper flakes. Drain pasta; stir into tuna mixture. Divide among six 10-oz. ramekins or custard cups.
In a small bowl, combine the bread crumbs, cheese and Italian seasoning. Sprinkle over tuna mixture. Place ramekins on a baking sheet. Bake, uncovered at 350° until golden brown, 25-30 minutes.
