Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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