Ingredients:
3 cups uncooked rigatoni pasta
2 tablespoons sun-dried tomato pesto
1 (10 ounce) containers refrigerated alfredo sauce
3 tablespoons milk
1 (12 ounce) cans water-pack solid white tuna, drained and broken into chunks
salt and pepper
1/2 cup finely shredded parmesan cheese
Directions:
Cook pasta according to package directions; drain and return to the pan.
In a bowl, mix together pesto, Alfredo sauce, and milk.
Add to the pasta, stirring to coat.
Fold in the tuna.
Add salt and pepper to taste.
Pour into an ungreased 2 quart casserole dish.
Sprinkle with Parmesan cheese.
Bake at 425 degrees for 10-15 minutes or until thoroughly heated and cheese is melted.
Servings: 6
Time preparation: 20 min.
Time total: 35 min.