This is a quick and creamy pasta with tuna fish and tinned peas, very easy to put together as a weeknight meal.
Because my family likes a crunchy topping on tuna casserole, I added 1/2 cup of half & half to the mix so I could bake it for twenty minutes with toasted Italian bread crumbs on top. I also broke my raw noodles into two inch size pieces (this I do inside a gallon plastic bag so the hard pasta doesn't scatter), so that the dish was easier to eat. It was very good and easy to prepare. - 11 Mar 2008 (Review from Allrecipes USA and Canada)
This was a quick and easy weeknight meal, and really great comfort food! I subbed in rotini and frozen peas, since it's easier to eat than fettuccini and canned peas gross me out. I drained the pasta overtop the peas so that they'd defrost but not really cook, and added it to the sauce. Also threw in a handful of chopped bell pepper and onion I've been trying to get rid of and it added a little color. I'm not sure where the time of 35 minutes came from...it took me about 5 to chop the extra veggies while waiting for the water to boil, 10 to cook the noodles, and another 5 to heat up the sauce and throw everything together. I will definitely make this again. - 12 Mar 2008 (Review from Allrecipes USA and Canada)
I thought this was excellent! I did use frozen peas, because I don't care for canned....and I used angel hair pasta instead of fettucine. Thanks, I will definitely make this again! - 25 Jul 2005 (Review from Allrecipes USA and Canada)