Modern Tuna-Pasta Casserole

4 ounces dried whole-wheat rotini (about 11/2 cups)Cooking spray1 bag (16 ounces) frozen mixed vegetables, such as a carrot, broccoli and cauliflower blend, thawed2 cans (5.5 ounces each) low-sodium chunk light tuna, packed in water, flaked1 can (10.75 ounces) low-fat condensed cream of chicken soup (lowest sodium available)#189; cup chopped bottled roasted red bell peppers, rinsed before chopping#189; cup fat-free half-and-half1 teaspoon all-purpose seasoning blend#190; cup lightly crushed (about 1/4-inch pieces) low-sodium whole-grain crackers (about 34 squares)#188; cup shredded or grated parmesan cheesePrepare pasta using package directions, omitting salt and oil. Drain well in a colander. Transfer to a large bowl.Meanwhile, heat oven to 350 degrees. Lightly spray a 2-quart glass casserole dish with cooking spray.Stir mixed vegetables, tuna, soup, roasted peppers, half-and-half and seasoning blend into pasta until combined. Transfer to casserole dish. Sprinkle with crackers and parmesan.Bake, uncovered, 25-30 minutes, or until casserole is warmed through and the topping is golden brown.Serves four to six.Cook's note: With the variety of frozen mixed vegetable blends available to choose from, you can easily incorporate new tastes into this casserole. You can also change the flavor of the sauce by substituting low-fat condensed cream of mushroom or celery soup for the chicken soup, always choosing the lowest-sodium product available.@Recipe nutrition:Nutrition values per serving: 400 calories, 7 g fat (2.5 g saturated), 52 g carbohydrates, 8 g fiber, 32 g protein, 30 mg cholesterol, 537 mg sodium.American Heart Association's Food Certification Program