“A quick, creamy pasta dish with tuna and peas.” - by Ruth Burk
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
- In a large saucepan over medium heat, combine tuna, peas, Alfredo sauce, garlic powder, oregano, and basil; mix well.
- Cook until heated through and add cooked pasta; mix well. Adjust seasoning as needed; serve.
Nutrition
Amount Per Serving (4 total)
- Calories
- 473 cal
- 24%
- Fat
- 18.5 g
- 28%
- Carbs
- 54.3 g
- 18%
Based on a 2,000 calorie diet
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Reviews (84)
Rate This Recipe
" Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my..." See more raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare."
yayforsprinkles
"This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta..." See more overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again."
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