2 cups uncooked fusilli pasta (6 oz)
1 jar (16 oz) Alfredo pasta sauce
1/3 cup dry white wine or chicken broth
1 teaspoon Italian seasoning
1 teaspoon grated lemon peel
2 cans (5 oz each) solid white albacore tuna in water, drained
1 box (9 oz) Green Giant® frozen sugar snap peas, thawed, drained
1 jar (4.5 oz) Green Giant® whole mushrooms, drained
1/2 cup dry Progresso® plain bread crumbs
2 tablespoons butter or margarine, melted

1.) Heat oven to 375°F. Spray 2-quart baking dish with cooking spray.

2.) Cook and drain pasta as directed on package using minimum cook time. In large bowl, stir Alfredo sauce, wine, Italian seasoning, lemon peel, tuna, peas, mushrooms and pasta. Spoon into baking dish.

3.) In small bowl, stir together bread crumbs and butter; sprinkle in baking dish.

4.) Bake 25 to 30 minutes or until topping is golden brown.

Land lovers can substitute 2 cups cut-up cooked chicken for the tuna.

For a retro topping, omit the buttered bread crumbs, and substitute 1/2 cup crushed potato chips.