TUNA PASTA BAKE
Whip up this cheap treat using storecupboard ingredients, tinned tuna and sweetcorn
Provided by Good Food team
Categories Dinner, Pasta
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160C/gas 4.
- Boil 600g rigatoni for 2 mins less time than stated on the pack.
- To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour.
- Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce.
- Remove from the heat and stir in all but a handful of the 250g grated cheddar.
- Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season.
- Transfer to a baking dish and top with the rest of the grated cheddar.
- Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Nutrition Facts : Calories 752 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 1.43 milligram of sodium
TUNA AND RIGATONI BAKE
I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread.
Provided by Norahs Girl
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
- Drain and keep warm.
- Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
- Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
- For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
- Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
- Stir in 2 ozs of parmesan.
- and remove from heat.
- Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
- Continue layering sauces andpasta,finishing with cheese sauce.
- Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
- Sprinkle with a little fresh thyme and serve hot.
SKINNY TUNA AND RIGATONI BAKE
72% less sat fat • 43% less cholesterol than the original recipe. Freshen up tuna-noodle casserole with a lightened lemon, dill, and mustard sauce and a crunchy crouton topper. Rigatoni replaces traditional noodles for a new look as well.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
- In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
- In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 3 g, Protein 29 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 3 g, TransFat 0 g
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