Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson

Ingredients

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