'Tuna mac' gets a tasty makeover with chopped olives, artichoke hearts, and lots of Cheddar cheese in this light, easy version of the any-night classic.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
632 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Step 3
Lightly mix together the cooked shell pasta, tuna, cottage cheese, sour cream, mayonnaise, Dijon mustard, olives, artichoke hearts, green onion, white wine, and Cheddar cheese in the prepared casserole dish. Cover with a lid or aluminum foil.
Step 4
Bake in the preheated oven until bubbling, about 45 minutes; remove cover and bake until browned, about 15 more minutes.
Ingredients
1 cup sour cream
2 cups shredded sharp Cheddar cheese
½ cup mayonnaise
¼ cup white wine
1 green onion, chopped
1 teaspoon Dijon mustard
1 ½ cups cottage cheese
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
