Tuna Alfredo Casserole

By kathya5084

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

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 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.
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.
If desired sprinkle with more Parmesan.