Cooking spray
6 oz whole wheat rotini
3/4 cup reduced-fat sour cream
3/4 cup 2% Greek yogurt
3 tablespoons Dijon mustard
5 oz shredded 50% reduced-fat cheddar cheese (about 1 1/4 cups)
18 oz canned albacore tuna, packed in water, drained
1 1/2 cups frozen peas
Salt
Freshly ground black pepper
1/4 cup whole wheat panko bread crumbs

6 oz whole wheat rotini 3/4 cup reduced-fat sour cream 3/4 cup 2% Greek yogurt 3 tablespoons Dijon mustard 5 oz shredded 50% reduced-fat cheddar cheese (about 1 1/4 cups) 18 oz canned albacore tuna, packed in water, drained 1 1/2 cups frozen peas 1/4 cup whole wheat panko bread crumbs

Preheat the oven to 425. Spray an 8x8 inch baking dish with cooking spray, and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions; drain.
In a medium bowl, mix the sour cream, yogurt, mustard, and cheese together. Add the cooked noodles, tuna and peas. Stir until the pasta is coated with the sauce. Season with salt and pepper to taste.
Pour the mixture into the prepared baking dish, and sprinkle the panko over the top.
Bake until the rotini is hot throughout, about 10 minutes. Serve immediately.