FARFALLE AND TUNA CASSEROLE
2 6-ounce cans tuna, packed in oil
1/2 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1 pound farfalle (bow-tie pasta)
3 10-ounce containers purchased refrigerated Alfredo sauce
2 cups thinly sliced green onions
1 cup frozen peas, thawed
2 teaspoons dried oregano
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
Preheat oven to 400°F. Drain tuna; reserve oil. Mix breadcrumbs and Parmesan in small bowl. Mix in 4 tablespoons reserved oil from tuna.
Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl. Mix in remaining ingredients. Transfer pasta mixture to 3-quart oval baking dish. Sprinkle with crumb mixture. Bake until pasta is hot and topping is golden brown, about 25 minutes.
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