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Tuna Tetrazzini

8 oz. uncooked spaghetti, broken into 2-inch pieces

12 oz. chunk light tuna
1/4 c. milk
1 (16-oz.) jar Alfredo pasta sauce
1 (4.5-oz.) jar sliced mushrooms, drained
1 c. frozen sweet peas, thawed
1 (2-oz.) jar diced pimientos, drained
2 tbs. grated Parmesan cheese

Heat oven to 350F. Cook and drain spaghetti as directed. Meanwhile, in ungreased 2-quart casserole dish, stir together tuna, milk, sauce, mushrooms, peas, and pimientos. Gently stir in cooked spaghetti. Cover and bake 40 minutes. Sprinkle cheese over top. Bake uncovered about 10 minutes more or until top is bubbly and beginning to brown. Serves 4.

(Pillsbury)