Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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

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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