Sauerkraut BBQ Tuna Cavatappi Bake

1.Preheat your oven to 375°F (190°C).

2.Cook the cavatappi pasta according to package instructions until al dente. Drain and set aside.

3.In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic, diced red bell pepper, and sliced baby carrots to the skillet. Cook for another 5 minutes until the vegetables are tender.

5.Stir in the chopped canned tomatoes and fresh spinach. Cook until the spinach is wilted, about 2 minutes.

6.Add the drained tuna, cheddar cheese, mozzarella cheese, garlic powder, salt, and pepper to the skillet. Stir until the cheese is melted and the mixture is well combined.

7.Combine the cooked cavatappi pasta with the tuna and vegetable mixture. Mix thoroughly and transfer to a greased 9x13 inch baking dish.

8.In a small bowl, mix the drained sauerkraut with the barbecue sauce. Spread this mixture evenly over the top of the pasta in the baking dish.

9.Sprinkle the breadcrumbs evenly over the sauerkraut barbecue layer.

10.Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbling.

11.Remove from the oven and let it cool for a few minutes before serving.