Ingredients
2
6-ounce cans tuna, packed in oil
1/2
cup grated Parmesan cheese
1
pound farfalle (bow-tie pasta)
3
10-ounce containers purchased refrigerated Alfredo sauce
2
cups thinly sliced green onions
1
cup frozen peas, thawed
Directions
1.
Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
2.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.
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