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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 cup finely shredded Parmesan cheese
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)
- Servings Per Recipe 6,
- cal. (kcal) 453,
- Fat, total (g) 24,
- chol. (mg) 53,
- sat. fat (g) 4,
- carb. (g) 35,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- pro. (g) 24,
- vit. A (IU) 194,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 587,
- Potassium (mg) 153,
- calcium (mg) 111,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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