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Tuna Alfredo Casserole
- Makes: 6 servings
Purchased pesto and refrigerated alfredo sauce are the shortcut ingredients that make this tuna casserole quick to make.
dried rigatoni or penne pasta
purchased dried tomato pesto
refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
water-pack solid white tuna, drained and broken into chunks
finely shredded Parmesan cheese
Preheat oven to 425 degree F. In a Dutch oven cook pasta according to package directions. Drain well; return to pan. Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk. Add to pasta, stirring gently to coat. Gently fold in tuna.
Transfer pasta mixture to a 2-quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted. Makes 6 servings.
(Tuna Alfredo Casserole)
Servings Per Recipe 6, pro. (g) 24, cal. (kcal) 453, calcium (mg) 111, iron (mg) 3, carb. (g) 35, vit. A (IU) 194, vit. C (mg) 3, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 587, Polyunsaturated fat (g) 1, fiber (g) 2, Potassium (mg) 153, sat. fat (g) 4, Thiamin (mg) 0, Monounsaturated fat (g) 1, Riboflavin (mg) 0, Fat, total (g) 24, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 53