Farfalle and Tuna Casserole

Ingredients

• 30 ounce purchased alfredo sauce refrigerated
• 12 ounce tuna packed in oil canned
• 0.5 cup breadcrumbs dry
• 1 pound farfalle pasta (bow-tie pasta)
• 2 cups green onions thinly sliced
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 2 teaspoons oregano dried
• 0.5 cup parmesan cheese grated
• 1 cup peas frozen thawed

Equipment

• bowl
• oven
• pot
• baking pan

Directions

1. Preheat oven to 400°F.
2. Drain tuna; reserve oil.
3. Mix breadcrumbs and Parmesan in small bowl.
4. Mix in 4 tablespoons reserved oil from tuna.
5. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
6. Drain well.
7. Transfer pasta to large bowl.
8. Mix in remaining ingredients.
9. Transfer pasta mixture to 3-quart oval baking dish.
10. Sprinkle with crumb mixture.
11. Bake until pasta is hot and topping is golden brown, about 25 minutes.