Tuna Alfredo Casserole

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


Tuna Alfredo Casserole

by 20  people


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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.
Nutrition information
Per Serving: cal. (kcal) 453, Fat, total (g) 24, chol. (mg) 53, sat. fat (g) 4, carb. (g) 35, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, pro. (g) 24, vit. A (IU) 194, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 60, Cobalamin (Vit. B12) (g) 1, sodium (mg) 587, Potassium (mg) 153, calcium (mg) 111, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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