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