Tuna Alfredo Casserole

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

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  • 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
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.
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, Monounsaturated 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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