Ingredients

2 cans drained tuna

1 can cream of chicken soup

1/ 2 cup sour cream

¼ cup milk

¼ cup chopped sundried tomatoes

8 oz dried pasta cooked

Fresh spinich chopped fine to make 2 cups

1 cup ricotta cheese

½ tsp garlic powder

1 cup shredded parmesan cheese

1 cup shredded mozarella

Preparation

  1. Heat soup in a saucepan, add sour cream, milk, tomatoes and tuna. Take off heat.

2.Mix tuna mixture with cooked pasta 3.In a separate bowl, mix spinich, ricotta cheese, parmesan cheese and garlic powder together. 4.In a casserole layer the pasta/tuna mixture and the spinich cheese mixture ending with the pasta. Sprinkle the mozarela cheese on top. Bake in a 350 F oven for ½ hour or until lightly brown and hot.