Purchased pesto and Alfredo sauce are the shortcut ingredients that make this tuna casserole recipe quick and easy to make. Top each serving of tuna Alfredo with plenty of Parmesan for an ooey-gooey finish.
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.