Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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

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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