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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Another yummy and easy tuna casserole. 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:
1. Cook pasta according to package directions; drain and return to the pan.
2. In a bowl, mix together pesto, Alfredo sauce, and milk.
3. Add to the pasta, stirring to coat.
4. Fold in the tuna.
5. Add salt and pepper to taste.
6. Pour into an ungreased 2 quart casserole dish.
7. Sprinkle with Parmesan cheese.
8. Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.
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