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
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.