Easiest Way to Make Perfect Quick and Easy Tuna Alfredo Pasta Bake

Quick and Easy Tuna Alfredo Pasta Bake.

Quick and Easy Tuna Alfredo Pasta Bake highly diverse and own mind taste that unique. Few types of Quick and Easy Tuna Alfredo Pasta Bake recipes are also sufficient easy to process and dont take long. Though not everybody likes Quick and Easy Tuna Alfredo Pasta Bake food, currently several people are got attached and like the sundry Quick and Easy Tuna Alfredo Pasta Bake foods on hand. This could be visible of the number of restaurants that provide Quick and Easy Tuna Alfredo Pasta Bake as one of the dishes. You can cook Quick and Easy Tuna Alfredo Pasta Bake using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Quick and Easy Tuna Alfredo Pasta Bake

1. It's 2 jars (22 ounce) of Alfredo pasta sauce.
2. It's 1/2 cup of heavy cream.
3. You need 2 cans (5 ounce) of tuna packed in water, drained.
4. It's 1/8 teaspoon of black pepper.
5. Prepare 1/2 tablespoon of garlic powder.
6. You need 1 cup of frozen peas.
7. You need 1 box (16 ounce) of pasta, any shape.
8. It's of Salt for boiling water.
9. It's 2 cups of shredded cheddar cheese.
10. You need of Canola oil cooking spray.

Quick and Easy Tuna Alfredo Pasta Bake instructions

1. In a pot add your Alfredo sauce, heavy cream, drained tuna, black pepper, garlic powder and peas, heat until contents are heated through but not boiling, stirring occasionally.........Remove from heat.......
   
   
   
2. In another pot boil your pasta according to package directions, don’t forget to salt your water 💧!!! Drain pasta, reserving about 1/2 cup pasta water and return to pot.........
3. Pour your Alfredo sauce all over cooked pasta, mix well.......
4. Place pasta in a baking pan that has been sprayed with canola cooking oil.........
5. Top pasta with shredded cheddar cheese........
6. Bake, uncovered,in a preheated 350 degree oven for 20 - 25 minutes or until cheese has fully melted.......
7. Let cool for several minutes, cut and enjoy 😉!!!!.

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