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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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