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 |
1 | Preheat the oven to 375ºF (190ºC). |
2 | Meanwhile, drain the artichokes and chop coarsely. Crumble the tuna into a bowl. Stir in the artichokes and roasted red pepper. Reserve. |
3 | 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. |
4 | 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. |
5 | 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. |
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