Tuna Alfredo Casserole - Restaurant Association of Nova Scotia

Name: Tuna Alfredo Casserole - Restaurant Association of Nova Scotia
Ingredients: 3 cups dried rigatoni or penne pasta; 2 tablespoons purchased dried tomato pesto; 1 10-ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce; 3 tablespoons milk; 1 12-ounce can water-pack solid white tuna, drained and broken into chunks; 1/4 cup finely shredded Parmesan cheese

rans.ca

Ingredients 3 cups dried rigatoni or penne pasta 2 tablespoons purchased dried tomato pesto 1 10-ounce container refrigerated Alfredo, or four-cheese pasta sauc

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Ingredients

3 cups dried rigatoni or penne pasta
2 tablespoons purchased dried tomato pesto
1 10-ounce container refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
3 tablespoons milk
1 12-ounce can water-pack solid white tuna, drained and broken into chunks
1/4 cup finely shredded Parmesan cheese