Bow Tie Tuna Florentine

A classy version of tuna casserole. A creamy pesto sauce with spinach, bow tie pasta and tuna. Serve with warm French bread and wine for an elegant 'hot dish.'

Rated 4 from 72 votes

1 (8 ounce) package farfalle (bow tie) pasta

1 tablespoon margarine

1 1/4 cups milk

1 (1.2 ounce) package creamy pesto sauce mix

2 cups fresh spinach, rinsed and thinly sliced

1/2 cup sliced fresh mushrooms

3 (5 ounce) cans tuna, drained

3 roma (plum) tomatoes, chopped

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large saucepan, melt the margarine over medium-high heat. Add milk and pesto sauce mix; bring to a boil stirring constantly with a wire whisk until well blended and boiling. Reduce heat and add spinach and mushrooms. Simmer for 3 to 4 minutes, stirring occasionally.

Add cooked pasta, tuna and tomatoes, stirring gently to coat.Cook 3 to 5 minutes until thoroughly heated.

Bow Tie Tuna Florentine

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