Purchased pesto and refrigerated alfredo sauce are the shortcut ingredients that make this tuna casserole quick to make.

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Ingredients

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.

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  • 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

453 calories; 24 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 1 g monounsaturated fat; 53 mg cholesterol; 587 mg sodium. 153 mg potassium; 35 g carbohydrates; 2 g fiber; 0 g sugar; 24 g protein; 0 RE vitamin a; 194 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 60 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 3 mg iron;

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