Tuna Alfredo Casserole
tablespoons purchased dried tomato pesto
10 ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
12 ounce can water-pack solid white tuna, drained and broken into chunks
- 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 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