Tuna Alfredo Casserole

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

Tuna Alfredo Casserole Enlarge Image
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2 users rated this recipe an average rating of 1.0
Makes:
6 servings
Prep:
20 mins
Bake:
10 mins 425°F
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Tuna Alfredo Casserole

Ingredients
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

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 Facts

(Tuna Alfredo Casserole)
    Per serving:
  • 453 kcal cal.,
  • 24 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 53 mg chol.,
  • 587 mg sodium,
  • 35 g carb.,
  • 2 g fiber,
  • 24 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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