Healthy Tuna Casserole with Broccoli

This is a healthy twist on an old classic.

Ingredients:

2 cans albacore  tuna in water

1 pound of penne pasta

2 cups organic chicken stock

2 cups fat free half and half

1 large onion chopped

2 cloves garlic minced

1 teaspoon dried oregano

1 10 oz bag of frozen broccoli florets

2 tablespoons olive oil

2 tablespoons flour

1 cup parmesan cheese

3 cups of shredded mozzerella cheese

Boil 6 quarts of water, cook pasta and drain. In a large saucepan, heat oil and cook onions and garlic until soft. Sprinkle flour over mixture and cook for one minute. Stir in chicken stock and half and half and bring to a simmer. Add 1/2 cup parmesan cheese and oregano and stir. In a large pot, take 1/2 of sauce and add to pasta. Add broccoli auntil incorporated well. Open cans of tuna cans, shred into small pieces and add to mixture. In a casserole dish, spoon in 1 ladle of leftover sauce. Add a layer of the pasta mixture. Sprinkle parmesan cheese and a handful of mozzerella. Spoon more sauce, another layer of pasta and cheese as before. Repeat until pasta is gone. Top with a nice layer of mozzerella cheese and sprinkle last of parmesan cheese over the top. Cook in a 375 degree oven until cheese is lightly browned. Serves 6.