Tuna Alfredo Casserole
- Ready In:
- 35mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 cups uncooked rigatoni pasta
- 2 tablespoons sun-dried tomato pesto
- 1 (10 ounce) container refrigerated alfredo sauce
- 3 tablespoons milk
- 1 (12 ounce) can water-pack solid white tuna, drained and broken into chunks
- salt and pepper
- 1⁄2 cup finely shredded parmesan cheese
directions
- Cook pasta according to package directions; drain and return to the pan.
- In a bowl, mix together pesto, Alfredo sauce, and milk.
- Add to the pasta, stirring to coat.
- Fold in the tuna.
- Add salt and pepper to taste.
- Pour into an ungreased 2 quart casserole dish.
- Sprinkle with Parmesan cheese.
- Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.
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Reviews
-
If you can boil water you can make this delicious casserole. I used two 6 oz. cans of tuna but will add one more can next time. I also used jarred alfredo sauce and regular pesto because that is what I had on hand. I added a handful of frozen peas to the boiling pasta 5 min. before the pasta was done. It was super easy and delicious. I will be making this often. Thanks.
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I chose to make this because I had the key ingredients on hand. I wasn't expecting much, but I was surprised! My bf loved it as well. I didn't add the tomato pesto, I used Classico four-cheese alfredo sauce, and grated mozzarella instead of the parmesan. I placed a few thyme leaves in the dish and a dash of nutmeg, and as it baked, the smell was extraordinary. I baked it covered for 15 mins then another 10 mins uncovered. I'll be making this again for sure!
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