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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This easy-fixin' main dish offers weeknight convenience, Sunday night comfort, and anytime taste. Feel free to substitute any pesto you please. Ingredients:
3 cups rigatoni pasta or 3 cups penne pasta, dried |
2 tablespoons sun-dried tomato pesto, dried |
1 1/4 cups alfredo sauce or 1 1/4 cups four cheese pasta sauce |
3 tablespoons milk |
1 (12 ounce) can tuna, water-packed (drained and broken in to chunks) |
1/4 cup parmesan cheese, finely shredded |
Directions:
1. Preheat over to 425. In a Dutch over, cook pasta according to package directions. Drain well. Return pasta to hot pan; cover to keep warm.
2. Meanwhile, in a medium bowl, combine pesto, afredo sauce, and milk. Add pesto mixture to pasta stirring gently to coat. Gently fold in tuna.
3. Transfer pasta mixture to a 2 quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted.
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