Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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