Layered Mediterranean Tuna Casserole

INGREDIENTS

• 2 cans canned light tuna, drained

• 1 jar marinated artichoke hearts

• 1/2 cup chopped roasted red pepper

• 1 pkg Tenderoni Elbows 3 cups prepared,

• light or reduced-fat Alfredo sauce

• 1 cup milk

• 2 tsp finely grated lemon zest

• 1/2 tsp pepper

• 2 cups frozen baby peas, thawed

• 1/2 cup fresh whole-wheat breadcrumbs

• 1 green onion, finely chopped

• 1 tbsp melted butter

• 1 clove garlic, minced

INSTRUCTIONS

• Preheat the oven to 375°F (190°C).

• Meanwhile, drain the artichokes and chop coarsely.

• Crumble the tuna into a bowl.

• Stir in the artichokes and roasted red pepper.

• Reserve, Cook Tenderoni Elbows 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 of the Alfredo mixture into the tuna.

• Stir the remaining into the Tenderoni Elbows.

• Heat gently, stirring until warmed through.

• Divide half of the macaroni mixture between two greased, 9 x 5-inch 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.