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A bowl of baked rigatoni pasta with peas and breadcrumbs, reminiscent of a comforting Tuna Alfredo Bake, sits in front of a baking dish filled with the same hearty dish.
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Tuna Alfredo Bake

Creamy tuna caserole with white sauce, cheese, and mild tuna plus sweet bursts of peas.
Course Main Course
Cuisine American
Keyword alfredo, canned tuna, tuna alfredo bake, tuna casserole
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 489kcal
Author Christina

Ingredients

  • 12 oz pasta penne, rotini, or your favorite shape

Alfredo Ingredients

  • 1/2 cup butter
  • 2 cups heavy cream
  • 4 ounces cream cheese
  • 2 cloves minced garlic
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup parmesan cheese freshly grated

Other Ingredients

  • 2 5 oz cans of tuna, drained
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup frozen peas optional
  • ½ cup breadcrumbs for topping
  • 2 tbsp butter melted (for topping)

Instructions

  • Cook pasta and set aside.
  • In the same pan, add the ingredients for alfredo sauce.
  • Whisk and cook on medium until everything is melted.
  • Cook and stir for 3-5 minutes until it thickens.
  • Remove from heat.
  • Add cooked pasta, tuna, the rest of the cheeses and peas.
  • Stir until well mixed.
  • Pour into a greased 9 x 13 baking dish.
  • Mix melted butter with breadcrumbs and sprinkle over the top.
  • Bake at 350 for 25 minutes.

Nutrition

Calories: 489kcal | Carbohydrates: 29g | Protein: 18g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 107mg | Sodium: 624mg | Potassium: 228mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1279IU | Vitamin C: 5mg | Calcium: 245mg | Iron: 1mg