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“This is based on Tuna-Zucchini Pasta Shells, but I made so many changes I wanted to see the "new" nutrition value. This is an easy to put together meal that is inexpensive and quick to make and yummy, too!”

Ingredients Nutrition

  • 8 ounces pasta (your favorite will do. I used elbow macaroni)
  • 1 zucchini, chopped
  • non-fat cooking spray
  • 1 (5 ounce) can tuna, in water
  • 2 garlic cloves, finely chopped or minced
  • 1 small chili pepper, finely chopped
  • 1 (10 1/2 ounce) can tomatoes, diced, no salt added
  • 34 cup fat free sour cream
  • 12 cup low-fat cheese, shredded (mozzerella, chedder, pepper jack, monterey jack, use a variety of your favorites!)
  • 1 teaspoon black pepper
  • 1 teaspoon Mrs. Dash seasoning mix, extra spicy


  1. Cook pasta al dente.
  2. Pre-heat over to 325.
  3. Spray 9x13 casserole dish with cooking spray.
  4. Saute zucchini.
  5. Drain tuna and mix into zucchini.
  6. Mix pasta into tuna-zucchini mixture and put it all into the casserole dish.
  7. Saute garlic and chili pepper.
  8. Add tomatoes and a small amount of the juice.
  9. Stir and let simmer 1 minute.
  10. Stir in sour cream, pepper, seasonings, cook 2-3 minutes until hot.
  11. Mix sauce into casserole.
  12. Sprinkle cheese over casserole.
  13. Bake uncovered for 25 minutes.

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