Cook pasta according to package directions. Drain and transfer to a 9” x 13” casserole dish.
4 cups dry medium shell pasta
In a bowl, combine the pesto, Alfredo sauce, milk, and sun-dried tomatoes.
3 tablespoons sun-dried tomato pesto, 1 ¾ cups Alfredo sauce, ¼ cup milk, ¼ cup oil-packed/sliced sun dried tomatoes
Add to the pasta, stirring to coat. Fold in the tuna and mushrooms. Add salt and pepper, to taste. Sprinkle with Parmesan cheese and parsley.
2 cans solid white tuna, 1 cup mushrooms, ½ cup fresh Parmesan cheese, 2 tablespoons fresh parsley
Cover the dish with foil and bake for 15-20 minutes or until bubbly and cheese is melted.
Serve!
Notes
Make sure to use solid white tuna (Albacore) rather than light flaked tuna, even though it is a tad more expensive. It is well worth it in this recipe for its firmer texture and milder flavor.
This tuna casserole keeps well in the fridge in an air-tight container for 3 to 4 days.