Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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