Tuna Alfredo Casserole
I saw this on Pinterest and thought it sounded good. However, I didn’t want to use jarred alfredo sauce so I used the Fettuccine Alfredo from Cooking Light. It’s a quick sauce that you can whip up while the pasta is cooking.
I splurged and bought the albacore tuna in the large can. It was worth it, but I’m sure you could make it with whatever tuna you have in the pantry. We usually have chunk for the Tuna Romanoff that is usually on the menu. I think I may have a new favorite tuna casserole recipe.
I was trying to find sun dried tomatoes that I could puree into a pesto, but strangely enough I found the pesto and not regular sun dried tomatoes. *shrugs* I didn’t check the NI for the tomato pesto. I hope it’s not too high in fat but oh well.
This was fantastic!! It was relatively quick and VERY tasty. I broke up the tuna before stirring it all together, but they were large enough that you could tell it was tuna. The creamy alfredo, the tasty pesto, the cheese! It was all just excellent! Even for lunch the next day it was still amazing! Walmart had marked down garlic butter knots, so I threw those in the oven with the casserole to wipe the plate clean. Yes, it was THAT good and so cheap to make!! I have enough of the tomato pesto for SEVERAL more casseroles. Definitely making this one again!
Tuna Alfredo Casserole
Ingredients
- 3 cups dried rigatoni or penne pasta
- 2 tablespoons purchased dried tomato pesto
- 10 ounces 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
- ¼ cup finely shredded Parmesan cheese
Instructions
- 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 Information
Yield
6Serving Size
1Amount Per Serving Calories 932Total Fat 61gSaturated Fat 34gTrans Fat 2gUnsaturated Fat 21gCholesterol 167mgSodium 1567mgCarbohydrates 66gFiber 4gSugar 6gProtein 31g
