Quick Tuna Tortellini Gratin

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (9 ounce) package refrigerated cheese-filled egg tortellini
• 1 1/2 cups frozen broccoli florets
• 1 (10 ounce) container alfredo sauce (refrigerated kind, the jar kind, 10 oz. of homemade, or probably even the dry mix if you cooked it u)
• 1 (7 ounce) package solid tuna (the dry pack is my favorite but 6 oz. of drained canned tuna works fine too)
• 1 tablespoon butter or 1 tablespoon olive oil
• 1/4 cup italian style breadcrumbs
• garlic or garlic powder, to taste

Recipe

• 1 preheat oven to broil.
• 2 cook tortellini according to package directions and add the broccoli florets during the last 4 minutes of cooking.
• 3 drain and return to pan.
• 4 note: it's ok if the broccoli is still very crunchy at this point because it will cook more after the sauce is added.
• 5 add alfredo sauce and tuna and mix well.
• 6 if you are using the dry-packed tuna, break up large chunks as you stir.
• 7 cook over medium heat until thoroughly heated, stirring occasionally.
• 8 add garlic after the addition of sauce and tuna, if desired.
• 9 spoon mixture into an ungreased shallow casserole dish.
• 10 sprinkle bread crumbs over top of casserole and dot with butter or drizzle with oil (i have an oil sprayer that i like to use to distribute the oil over the crumbs evenly).
• 11 broil casserole 4 to 6 inches from heat for about 3 minutes or until the topping is golden brown.