Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson

Ingredients

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