Categories: casserole, entree, quick, tuna
Ingredients
- 2 6-oz cans oil-packed tuna
- 1/2 cup dry breadcrumbs
- 1/2 cup grated parmesan cheese
- 1 lb farfalle
- 3 10-oz containers refrigerated Alfredo sauce
- 2 cups thinly sliced green onions
- 1 cup frozen peas, thawed
- 2 tsp dried oregano
- 2 tsp grated lemon peel
- 2 tbs fresh lemon juice
Directions
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eheat oven to 400. Drain tuna, reserving oil. Mix breadcrumbs and parmesan in a small bowl. Mix in 4 tbs reserved tuna oil.
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Cook pasta in a pot of boiling water until just dender, stirring occasionally. Drain well and transfer to a large bowl. Mix in remaining ingredients. Transfer pasta to 3 quart oval baking dish, sprinkle with breadcrumb mixture.
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Bake until hot and topping is golden, about 25 minutes