To make-ahead, prepare as directed except for baking. Cover and refrigerate. When ready to serve, bake as directed.

Reviews
replace four cheese sauce with 2 wedges laughing cow cheese, 1tbsp fat free sour cream,reduced fat grated parmesean cheese/ topping,3 tblsp skim milk
- viveca, Pennsylvania

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

 

Servings: 6 servings

Total: 30 mins

Rated:

 

 

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.

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