Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


  • 3 10-ounce containers refrigerated Alfredo sauce
  • 2 cups green onions
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon peel
  • 2 6-ounce cans tuna, packed in oil
  • ½ cup dry breadcrumbs
  • ½ cup grated Parmesan cheese
  • + 3 more ingredients
    • 2 teaspoons dried oregano
    • 1 cup frozen peas
    • 1 pound farfalle (bow-tie pasta)

Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in rema...

View full recipe at Epicurious


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