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Tuna Alfredo Casserole
Bake: 10 mins at 425°F
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
1. 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.
2. 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.
