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This is a simple recipe that will not leave you hungry.

TUNA ALFREDO CASSEROLE


(This is a Better Homes and Garden Recipe)

• 3 cups dried rigatoni or penne pasta
• 2 tablespoons purchased dried tomato pesto
• 1 (10 oz.) container refrigerated Alfredo or four-cheese pasta sauce
• 3 tablespoons milk
• 1 (12 oz.) can water-pack solid white tuna, drained and broken into chunks
• ¼ cup finely shredded Parmesan cheese

Preheat oven to 425 degrees.  In a Dutch oven cook pasta according to package directions.  Drain well; return to pan.  Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk.  Add to pasta, stirring gently to coat.  Gently fold in tuna.

Transfer pasta mixture to a 2 quart oval or rectangular baking dish.  Sprinkle with shredded Parmesan cheese.  Bake for 10 to 15 minutes or until heated through and cheese is just melted.