Ingredients
3  cups dried rigatoni or penne pasta
2  tablespoons purchased dried tomato pesto
1  10-ounce container  refrigerated Alfredo, or four-cheese pasta sauce or 1 1/4 cups bottled Alfredo or four-cheese pasta sauce
3  tablespoons milk
1   12-ounce can water-pack solid white tuna, drained and broken into chunks
1/4  cup finely shredded Parmesan cheese
 

Directions
1. Preheat oven to 425 degree F. In a Dutch oven cook pasta according to package directions. Drain well; return to pan. Meanwhile, in a bowl combine pesto, Alfredo sauce, and milk. Add to pasta, stirring gently to coat. Gently fold in tuna.

2. Transfer pasta mixture to a 2-quart oval baking dish. Sprinkle with shredded Parmesan cheese. Bake for 10 to 15 minutes or until heated through and cheese is just melted. Makes 6 servings.