Skinny Tuna And Rigatoni Bake Recipes

SKINNY TUNA AND RIGATONI BAKE

Skinny Tuna and Rigatoni Bake image

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

Ingredients

2 cups dried rigatoni or penne pasta (6 ounces)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh dill or 1 teaspoon dried dill
1 teaspoon finely shredded lemon peel
1/4 teaspoon black pepper
2 cups Progresso™ reduced-sodium chicken broth
2 cans (5.5 oz) chunk light tuna (water-pack), drained
1/2 cup finely crushed herb-seasoned croutons
2 tablespoons butter, melted
1 small lemon, thinly sliced
1 tablespoon capers (optional)
Fresh dill sprigs (optional)

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

TUNA AND RIGATONI BAKE

Tuna and Rigatoni Bake image

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

Ingredients

8 ounces rigatoni pasta
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed with a litle salt
1/4 teaspoon ground turmeric
1 bay leaf
1 (14 ounce) can chopped tomatoes with herbs
1 tablespoon tomato puree
1 (14 ounce) can tuna in water, drained
2 ounces butter
2 ounces flour
1 pint milk
3 ounces parmesan cheese, grated
fresh thyme (to garnish)

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.

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