Ingredients
- 3 cups dried rigatoni or penne pasta
- 2 tablespoons purchased dried tomato pesto
- 1 10-ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
- 3 tablespoons milk
- 1 12-ounce can water-pack solid white tuna, drained and broken into chunks
- 1/4 cup finely shredded Parmesan cheese
Description
Purchased Pesto And Refrigerated Alfredo Sauce Are The Shortcut Ingredients That Make This Tuna Casserole Quick To Make.
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