Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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