Skinny Tuna And Rigatoni Bake Food

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.

MEATY RIGATONI BAKE

Meaty Rigatoni Bake image

Here's a super-easy Italian entree you may just fall in love with. "I created this dish from ingredients I had on hand," says Mary Jo Grossman of Cloquet, Minnesota. "My husband, Bob, and I are empty-nesters, so I'm always interested in recipes for one or two."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 3 servings.

Number Of Ingredients 6

Ingredients

1 cup uncooked rigatoni or large tube pasta
1/2 pound bulk Italian sausage
1-1/2 cups spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded Italian cheese blend
8 slices pepperoni

Steps:

Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 414 calories, Fat 23g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1385mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 21g protein.

BAKED RIGATONI

Baked Rigatoni image

Make and share this Baked Rigatoni recipe from Food.com.

Provided by Jimijoe 43

Categories Meat

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

3 1/2 cups small rigatoni pasta
1 lb ground beef
4 cups spaghetti sauce
2 cups shredded mozzarella cheese
1 cup ricotta cheese
parmesan cheese

Steps:

Cook rigatoni.
Drain.
Brown ground beef.
Drain grease.
Mix ground beef, spaghetti sauce, 1 1/2 cups mozzarella.
cheese and ricotta cheese together with rigatoni noodles.
Pat mixture in a 13" x 9" pan.
Sprinkle with remaining 1/2 cup of mozzarella cheese.
Sprinkle some grated parmesan cheese on top.
Cover with foil.
Bake at 375 degrees for 30 minutes.

EASY TUNA PASTA BAKE

Easy Tuna Pasta Bake image

Looking for an easy midweek dinner option? Try this extremely simple yet delicious creamy tuna pasta bake with lots of Parmesan cheese.

Provided by Fioa

Categories Seafood Fish Tuna

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 (14.6 ounce) package penne pasta
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
3 (5 ounce) cans tuna, drained and flaked
1 cup heavy whipping cream
salt and ground black pepper to taste
½ teaspoon ground nutmeg
1 ¼ cups grated Parmesan cheese

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.

Nutrition Facts : Calories 857.2 calories, Carbohydrate 79.9 g, Cholesterol 139.5 mg, Fat 38.7 g, Fiber 4 g, Protein 48.9 g, SaturatedFat 21.2 g, Sodium 517.8 mg, Sugar 5 g

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