Prep 5 mins
Cook 20 mins
What I like most about this recipe (other than the fact it's quick and easy) is how many tasty variations there are. You can use prepackaged alfredo sauce or make your own, or change it by using a cheese sauce or even tomato sauce. You can change the vegetable too!
- 1 (9 ounce) packagerefrigerated cheese-filled egg tortellini
- 1 1⁄2 cups frozen broccoli florets
- 1 (10 ounce) container alfredo sauce (refrigerated kind, the jar kind, 10 oz. of homemade, or probably even the dry mix if you cooked it u)
- 1 (7 ounce) package solid white tuna (the dry pack is my favorite but 6 oz. of drained canned tuna works fine too)
- 1 tablespoon butter or 1 tablespoon olive oil
- 1⁄4 cup Italian style breadcrumbs
- garlic or garlic powder, to taste
- Preheat oven to broil.
- Cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
- Drain and return to pan.
- Note: It's ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
- Add Alfredo sauce and tuna and mix well.
- If you are using the dry-packed tuna, break up large chunks as you stir.
- Cook over medium heat until thoroughly heated, stirring occasionally.
- Add garlic after the addition of sauce and tuna, if desired.
- Spoon mixture into an ungreased shallow casserole dish.
- Sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (I have an oil sprayer that I like to use to distribute the oil over the crumbs evenly).
- Broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.
Very good & easy - I used the package Alfredo sauce to cut back on fat content by using NF milk. Everyone enjoyed it!