Tuna And Rigatoni Bake Recipes

SKINNY TUNA AND RIGATONI BAKE

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.

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.