Tuna Garden Casserole | Cooking Professionally

Ingredients

• 8 ounces penne pasta
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, crushed
• salt, to taste
• ground black pepper, to taste
• 1/4 cup sherry
• 1/2 pound kale, stems removed and leaves coarsely chopped
• 1 (14.1-ounce) can potato leek soup
• 1 cup vegetable broth
• 2 (5-ounce) cans tuna packed in water, drained
• 1 cup mozzarella cheese, shredded
• 1/3 cup herb-seasoned breadcrumbs