Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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

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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