Tuna Alfredo Casserole

• 3 cups rigatoni pasta or 3 cups penne pasta, dried
• 2 tablespoons sun-dried tomato pesto, dried
• 1 14 cups alfredo sauce or 1 14 cups four cheese pasta sauce
• 3 tablespoons milk
• 1 (12 ounce) can tuna, water-packed (drained and broken in to chunks)
• 14 cup parmesan cheese, finely shredded

1. Preheat over to 425.
2. In a Dutch over, cook pasta according to package directions.
3. Drain well.
4. Return pasta to hot pan; cover to keep warm.
5. Meanwhile, in a medium bowl, combine pesto, afredo sauce, and milk.
6. Add pesto mixture to pasta stirring gently to coat.
7. Gently fold in tuna.
8. Transfer pasta mixture to a 2 quart oval baking dish.
9. Sprinkle with shredded Parmesan cheese.
10. Bake for 10 to 15 minutes or until heated through and cheese is just melted.

rigatoni pasta, tomato pesto, alfredo sauce, milk, tuna, parmesan cheese

Taken from www.food.com/recipe/tuna-alfredo-casserole-240710 (may not work)