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Spinach-Artichoke Tuna Fusilli Casseroles with Veggie Chip Topping

Veggie chips add a pop of bright color (and flavor) to this modern take on the classic recipe.

Serves 8
Ready in 55 mins
Prep time 10 mins
Cooking time 45 mins
318 calories per serving


> cooking spray
> 6 oz fusilli pasta
> 1 (8 oz) pkg frozen spinach and artichoke dip, thawed
> 12 oz canned chunk light tuna, drained
> 1 cup frozen peas, thawed
> 1/2 cup chopped onions
> 2 (3.5 oz) pkg sliced shiitake mushroom
> 1/3 cup dry white wine or chicken stock
> 1/4 cup all purpose flour
> 3 cups milk
> 3/4 cup grated Parmesan cheese
> 1 cup sweet potato, beet or kale chips, in pieces


Preheat oven to 400°. Spray 8 ovenproof dishes with cooking spray. In a large pot of boiling water, cook fusilli pasta until just tender, according to package directions. Drain and place in a large bowl. Stir in thawed spinach and artichoke dip, flaked tuna and peas.
Spray a large skillet with cooking spray and heat over medium-high heat. Add onions and mushrooms and cook, stirring often, until softened but not browned, about 5 min. Add wine or stock and cook until evaporated, 4 to 5 min. Sprinkle flour over the vegetables; stir to coat. Cook over low heat for 2 min.
Gradually add milk, stirring constantly, and bring to a simmer. Cook until slightly thickened. Remove from heat. Stir in grated Parmesan. Season with salt and pepper. Pour sauce over pasta and mix well. Place in ovenproof dishes.
Sprinkle crushed veggie chips over the top of the casseroles. Spray topping with cooking spray. Bake until bubbly and slightly browned, about 30 min. Let stand for 10 min.

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