Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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

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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