Skinny Tuna And Rigatoni Bake Recipes

CREAMY TUNA PASTA BAKE

Steps:

• Heat the oven to 180°C/160°C (fan) or gas mark 4.
• Place a large pan of water over high heat and bring to a boil. Lightly season with sea salt, then add the pasta and cook for about 7-9 minutes.
• Look at the instructions on your pasta packaging. See how long it tells you to boil the rigatoni for, and drain the pasta three minutes before this time.
• For the white sauce, melt the butter in your saucepan and stir in the plain flour to make a "roux", which is basically the base of the sauce.
• Once you have cooked the roux for a minute (don't let it brown), slowly stir in 600ml of milk, and stir, gently but continuously, until the sauce thickens, about 5-7 minutes.
• If the sauce starts bubbling, turn the heat to low and continue to stir until the sauce has reached a silky creamy consistency.
• Turn the heat off and season with sea salt, freshly cracked black pepper and freshly grated nutmeg to taste.
• Once the white sauce is ready, stir in 2/3 of the cheddar and 2/3 of the parmesan cheese, and set the sauce aside.
• By this time, your rigatoni should be ready and super al dente.
• Drain and transfer the pasta into a large bowl, add in the tuna, sweetcorn and peas.
• Stir in ½ of the white sauce and mix until combined. You can also add some chopped parsley if you like.
• Transfer the ingredients in a 6x8 inches baking dish, and top with the remaining white sauce.
• Sprinkle the remaining cheddar and parmesan cheese on top, and your pasta is ready to hit the oven.
• Bake for around 15-20 minutes, or until the cheese on top is golden brown. If you want some nice crunchy brown spots, set the baking dish under the grill for 2-3 minutes extra.

EASY TUNA PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish.
• While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese.
• Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.

TUNA AND RIGATONI BAKE

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.

TUNA PASTA BAKE

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.