Farfalle and Tuna Casserole

Farfalle and Tuna Casserole
Photo by Scott Peterson


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