(Serves 6 to 8)
1 1/4 lbs. cheese-filled tortellini
2 cans (6 oz. each) tuna in water, drained
1/2 cup red bell pepper, chopped
1/2 cup onion, diced
10 1/2-oz. jar Alfredo sauce
1/2 cup white wine (you can substitute homemade chicken stock or low-sodium chicken broth from a can or carton)
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 cup seasoned bread crumbs
3 Tbsp. olive oil
1. Prepare tortellini according to package directions; drain. In a large bowl, combine cooked tortellini and all remaining ingredients except bread crumbs and olive oil; stir. Transfer to a 9″ x 13″ baking dish coated with nonstick cooking spray.
2. To serve tonight, preheat oven to 350F. Sprinkle bread crumbs over tortellini in baking dish and drizzle with olive oil.
3. Cover casserole with aluminum foil and bake for 45 minutes to 1 hour, or until bubbly. Remove foil and slide dish under broiler for 3 to 4 minutes, or until topping is golden brown.
Recipe copied from October 2006 Quick & Simple*.
*.pdf download from dreamdinners.com