Tuna Alfredo Casserole
Purchased pesto and refrigerated alfredo sauce are the shortcut ingredients that make this tuna casserole quick to make.
Prep Time:
20 mins
Total Time:
30 mins
Servings:
6 servings
Ingredients
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3 cups dried rigatoni or penne pasta
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2 tablespoons purchased dried tomato pesto
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1 10-ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
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3 tablespoons milk
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1 12-ounce can water-pack solid white tuna, drained and broken into chunks
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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
Calories 453, Total Fat 24 g, Saturated Fat 4 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 1 g, Cholesterol 53 mg, Sodium 587 mg, Carbohydrate 35 g, Total Sugar 0 g, Fiber 2 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 11%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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