|1 pkg (375 g)||CATELLI SMART® Macaroni|
|2 cans (170 g each)||canned light tuna, drained|
|1 jar (170 mL)||marinated artichoke hearts|
|1/2 cup (125 mL)||chopped roasted red pepper|
|3 cups (750 mL)||prepared, light or reduced-fat Alfredo sauce|
|1 cup (250 mL)||milk|
|2 tsp (10 mL)||finely grated lemon zest|
|1/2 tsp (2 mL)||pepper|
|2 cups (500 mL)||frozen baby peas, thawed|
|1/2 cup (125 mL)||fresh whole-wheat breadcrumbs|
|1||green onion, finely chopped|
|1 tbsp (15 mL)||melted butter|
|1||clove garlic, minced|
Preheat the oven to 375ºF (190ºC).
Meanwhile, drain the artichokes and chop coarsely. Crumble the tuna into a bowl. Stir in the artichokes and roasted red pepper. Reserve.
Cook macaroni according to package directions. Drain well and return to the pot. Stir the Alfredo sauce with the milk, lemon zest, and pepper. Whisk 1/2 cup (125 mL) of the Alfredo mixture into the tuna. Stir the remaining into the macaroni. Heat gently, stirring until warmed through.
Divide half of the macaroni mixture between two greased, 9 x 5-inch (2 L) loaf pans. Top each with one half each of the peas; then one half each of the tuna sauce. Top each loaf pan with an equal amount of the remaining macaroni mixture.
Toss the breadcrumbs with the butter, green onion and garlic. Sprinkle half the crumb mixture over each casserole. Bake, uncovered, for 30 minutes or until bubbly and golden.
Check out our delicious twist on a family favourite. Catelli® Layered Mediterranean Tuna Casserole is a healthier variation that's always a crowd-pleaser.
|Tip||Freeze the second casserole, uncooked. Thaw in the refrigerator overnight and bake according to the recipe, adding 10 minutes extra cooking time.|