Recipe finder
Tuna Alfredo Casserole
- Makes: 6 servings
- Prep 20 mins
- Bake 10 mins
Ingredients
-
3
cups
dried rigatoni or penne pasta
-
2
tablespoons
purchased dried tomato pesto
-
1
10 -
ounce container
refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
-
3
tablespoons
milk
-
1
12 -
ounce can
water-pack solid white tuna, drained and broken into chunks
-
1/4
cup
finely shredded Parmesan cheese
Directions
- 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.
Nutrition Facts
(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, Monosaturated fat (g) 1, Riboflavin (mg) 0, Fat, total (g) 24, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, chol. (mg) 53