A delicious and creamy tuna pasta bake that's perfect for a comforting family dinner.
Cook the rigatoni in a large pot of boiling salted water until al dente, then drain and return to the pot.
Ensure the pasta is slightly undercooked as it will continue to cook in the oven.
In a mixing bowl, combine the sun-dried tomato pesto, Alfredo sauce, and milk until smooth.
Use a whisk to ensure the sauce is well blended.
Pour the sauce over the cooked pasta and stir to coat evenly.
Make sure all the pasta is coated with the sauce for even flavor.
Gently fold in the tuna, breaking it into chunks as you mix.
Be careful not to overmix to keep the tuna pieces intact.
Transfer the mixture to a casserole dish and spread it out evenly.
Lightly grease the casserole dish to prevent sticking.
Sprinkle the grated Parmesan cheese over the top.
For extra flavor, mix the Parmesan with a pinch of Italian seasoning.
Bake in a preheated oven at 425°F for 10-15 minutes, or until the cheese is melted and bubbly.
Keep an eye on the casserole to prevent the cheese from burning.
Serve hot, garnished with fresh parsley if desired.
Pair with a side salad for a complete meal.
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