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

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
bake:
10 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 24g; cholesterol 53mg; saturated fat 4g; carbohydrates 35g; mono fat 1g; poly fat 1g; insoluble fiber 2g; protein 24g; vitamin a 194.4IU; vitamin c 3mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 5.1mg; vitamin b6 0.2mg; folate 60.5mcg; vitamin b12 0.7mcg; sodium 587mg; potassium 153mg; calcium 111.1mg; iron 2.9mg.
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