Tuna Casserole and Italian Orzo

By á-48235

Ingredients

• 1 1/2 cups (375 mL) orzo pasta
• 2 tsp (10 mL) olive oil
• 1 clove garlic, minced
• 1 cup (250 mL) small zucchini, diced
• 1/2 cup (125 mL) chopped green pepper
• 1/8 tsp (0.5 mL) red pepper flakes
• 1 jar (700 mL) pasta sauce
• 2 cans (170 g each) Clover Leaf Flaked Light Tuna, drained
• 1/2 cup (125 mL) sliced pitted ripe olives (optional)
• 1/4 cup (50 mL) grated Parmesan cheese

Details

Servings 6
Preparation time 15mins
Cooking time 47mins
Adapted from cloverleaf.ca

Preparation

Step 1

Cook orzo according to package directions. Drain.
Meanwhile, in large skillet, heat oil over medium heat. Sauté garlic, zucchini, green pepper and red pepper flakes until tender about 2 minutes.
Remove from heat, stir in orzo and pasta sauce. Fold in tuna and olives, if using.
Pour into a 6 cup (1.5 L) casserole dish; sprinkle with cheese. Bake at 350°F (180°C) about 30 minutes or until cheese is lightly browned and casserole bubbles.